Black Pepper Chicken
Meg's Everyday Indulgence
lbs. (about 4 large)
boneless skinless chicken breasts or thighs, dice into 1/2-inch pieces
yellow onion, diced
zucchini, diced into 1/2-inch pieces
For the sauce:
rice wine vinegar
fresh grated ginger
coarse black pepper
Heat a large skillet or wok over high heat. Add canola oil then saute chicken for 4 minutes. Add onions and zucchini and cook another 3 minutes, until everything is golden brown.
Meanwhile, in a bowl, combine all the sauce ingredients. Pour sauce over the chicken and vegetables. Cook for 1 minute, stirring the whole time, to thicken the sauce.