Here's one on my favorite Stir-fry recipes, inspired by Black Pepper Chicken served at Panda Express Restaurants. The savory sauce took a bit of tinkering, but I think this copycat version is really close... and it's delicious, too!
Please... don't forget to start this recipe with Velveted Chicken. It's a very simple technique that'll turn any Chicken Stir-fry into a mouth-watering Asian masterpiece!
Ingredients:
Stir all of the sauce ingredients together in a small bowl, allowing about 10-15 minutes for the flavors to mingle/mature while you slice the vegetables. Before stir-frying, taste the sauce and adjust the heat and sweetness as desired.
Stir-fry:
Heat 2 Tablespoons oil in a large skillet or wok over medium-high heat until almost smoking.
Add the sliced red/yellow onions to the skillet, stirring constantly for about one minute. At this point, your skillet has cooled down significantly. Crank the heat up to high if neccessary.
Add the sliced celery, green onions and chopped garlic to the skillet. Stir constantly for 1-2 minutes until the celery is tender-crisp.
Add the stir-fry sauce. Heat and stir until the sauce is bubbling hot.
Add the velveted chicken, reduce the heat to medium and stir to coat. Let the chicken heat through, about 1-2 minutes longer.
Serve over prepared Basmati or Jasmine Rice. Garnish with sesame seeds and additional sliced green onions as desired.
Enjoy!
Please... don't forget to start this recipe with Velveted Chicken. It's a very simple technique that'll turn any Chicken Stir-fry into a mouth-watering Asian masterpiece!
Ingredients:
- 1 lb. Velveted Chicken (recipe link above)
- 2 cups thinly sliced Celery
- 1/2 cup thinly sliced Onion- red or yellow
- 1/2 cup sliced Green onions
- 1-2 teaspoons chopped garlic
- 2 Tablespoons Canola or Peanut Oil for frying
- Sesame Seeds for garnish- optional
- 1/4 cup Oyster sauce
- 2 teaspoons Soy Sauce
- 1 teaspoon Black Pepper (to taste)
- 2-3 teaspoons mild Molasses or honey (to taste)
- 1 teaspoon Rice Vinegar or Rice Wine (Sake)
- 1/2 teaspoon Sesame Oil
- Large stainless steel skillet or wok. Teflon-coated pans are not suitable and can be damaged by high heat.
- Wooden spoon
Stir all of the sauce ingredients together in a small bowl, allowing about 10-15 minutes for the flavors to mingle/mature while you slice the vegetables. Before stir-frying, taste the sauce and adjust the heat and sweetness as desired.
Stir-fry:
Heat 2 Tablespoons oil in a large skillet or wok over medium-high heat until almost smoking.
Add the sliced red/yellow onions to the skillet, stirring constantly for about one minute. At this point, your skillet has cooled down significantly. Crank the heat up to high if neccessary.
Add the sliced celery, green onions and chopped garlic to the skillet. Stir constantly for 1-2 minutes until the celery is tender-crisp.
Add the stir-fry sauce. Heat and stir until the sauce is bubbling hot.
Add the velveted chicken, reduce the heat to medium and stir to coat. Let the chicken heat through, about 1-2 minutes longer.
Serve over prepared Basmati or Jasmine Rice. Garnish with sesame seeds and additional sliced green onions as desired.
Enjoy!
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The only alterations I made to the recipe was to use 1 cup of asparagus spears instead of 2 celery, and served it over brown rice. We didn't have any purple onion, which really adds to the appeal, but yellow served a fine purpose.
This time, I used honey, but next time will definitely use mild molasses for the color.
Thank you so much for sharing this. I now know the velvet chicken process, and will no longer grill, chop and then add chicken to all of my dishes. Thank you, thank you!
P.S. The sesame seeds were used, but didn't get into the picture. :-)
Thank you so much for commenting... and I appreciate that you took the time to photograph and share your rendition, too!!!
I want more.
Chopsticks, no forks ! ;-)
I want more.
Chopsticks, no forks ! ;-)
I want more.
Chopsticks, no forks ! ;-)
You just made my entire day!!! ;-D
.. now if I can just figure out these captchas..
They are secret words you have to decode before you can post comments, to prevent bots!
YAY for all the Winners and remember not to run with scissors... or any other sharp objects! ;-)
Since my wife was out for the day and evening my daughters suggested that I make this again tomorrow for lunch. Thanks for this instructable!
I hope your wife enjoys it, too!