Black Pepper Chicken

500g chicken breasts

3 stalks celery

1 medium onion

5 mushrooms

3 cloves garlic, finely sliced or crushed

¼ cup soy sauce

½ teaspoon ground ginger

1½ tablespoons coarsely ground black pepper

1 tablespoon vinegar combined with 1 teaspoon chilli powder

4 tablespoons olive oil

2 tablespoons cornflour

Toasted sesame seeds and/or sliced spring onions for serving (optional)

Cut chicken into 1 inch strips or bite sized chunks.

Marinate chicken for a minimum of 1 hour in cornflour, ½ tablespoon of the vinegar, chilli mix, and 2 tablespoons of the soy sauce.

Cut celery into about 1 inch thin strips, onion into small squares, and quarter your mushrooms. Set aside.

Heat 2 tablespoons of oil in pan. When hot, add chicken. Cook until brown. Pull out and set aside.

Add the remaining oil. Add the veggies and garlic. Cook until mushrooms are soft but the celery still has a good crunch.

Add chicken, pepper, remaining vinegar mix, and soy sauce.

Stir well.

Toss over rice or noodles and serve immediately.

I also like to add sliced capsicum and/or any other veggies like baby sweet corn, snow peas, broccoli and cauliflower florets, etc.

It's also nice to spinkle with toasted sesame seeds and/or chopped spring onions before serving.

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