Black Pepper Chicken

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  2 tbsp Peanut Oil, Refined
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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 Bell Pepper(119g)
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  1 Yellow Onion(110g)
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  2 Celery(80g)
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  2 Garlic(6g)
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  0.3 cup Soy Sauce, Low Sodium
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  1 tbsp Cornstarch
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  1 tbsp Oyster sauce
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  1 tbsp Vinegar, Rice
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  2 tsp 2 teaspoons freshly-cracked black pepper (or more to taste)
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  0.3 tsp Ginger, Ground
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  Sesame seeds

Instructions

1. 1Pat the chicken breast dry with paper towels and cut into bite-sized pieces (roughly ¾-inch cubes). Mince the fresh garlic and ginger, and cut the bell pepper, onion, and celery into uniform ¼-inch pieces.
2. 2Heat 1 tablespoon peanut oil over medium-high heat in a large sauté pan or wok. Add the chicken pieces and cook 5–7 minutes, stirring occasionally, until no longer pink inside and internal temperature reaches 165°F. Transfer to a clean plate using a slotted spoon.
3. 3Add the remaining peanut oil to the same pan over medium-high heat. Add the bell pepper, onion, celery, and garlic. Cook 5–6 minutes, stirring occasionally, until the vegetables are tender-crisp and the onion becomes translucent.
4. 4While the vegetables cook, whisk together the soy sauce, cornstarch, oyster sauce, rice vinegar, fresh ginger, and black pepper in a small bowl until the cornstarch is fully dissolved and no lumps remain.
5. 5Return the chicken to the pan with the vegetables. Pour the sauce mixture over everything and stir constantly for 1–2 minutes over medium-high heat until the sauce thickens and coats all ingredients evenly.
6. 6Divide the hot chicken and pepper mixture evenly into 4 airtight containers while hot. Cool to room temperature before sealing, then refrigerate.
7. 7Sprinkle each portion with sesame seeds just before serving. Store in the refrigerator for up to 4 days.