Black Pepper Chicken

Create the chili vinegar and let it soak for 30 min.

In a bowl, place the chicken with the marinade: 2 tablespoons of the soy sauce, ½ tablespoon of the chili vinegar, cornstarch and the ground ginger for 30 minutes.

After you're done marinating the chicken, prep the onion and celery and then put them both in a large bowl.

Using two tablespoons of oil, heat a cast iron skillet on medium.

Once preheated, add oil and then the chicken.

Cook covered until browned on one side, about 3-4 min, and then flip and repeat for other side.

• Remove once the internal temp. reaches 165°F

Remove from the pan and put on a cutting board to cut into bite size pieces.

Pour the celery and onions into the skillet with the remaining two tablespoons of oil.

Cook the veggies on high for 30-45 seconds.

You aren't looking to soften them, just to slightly cook them and then put them back into the previous bowl.

Cut the chicken into bite size pieces and then add it to the cooked onion and celery bowl.

Mix the remaining two tablespoons of soy sauce, the remaining ½ tablespoon of chili vinegar, and the black pepper and then pour it on top of the chicken, onion, and celery.