Black Pepper Chicken Meal Prep

Ingredients

Marinade

• 22 g low-sodium soy sauce
• 8 g shaoxing wine
• 7 g sesame oil
• 10 g oyster sauce
• 5 g fresh ginger
• 7 g cornstarch
• 1.5 g black pepper

Stir-Fry Sauce

• 16 g low-sodium soy sauce
• 8 g dark soy sauce
• 20 g oyster sauce
• 8 g shaoxing wine
• 8 g rice vinegar
• 7 g brown sugar
• 2 g sesame oil
• 3 g black pepper
• 22 g water
• 1.5 g cornstarch

Vegetables and Aromatics

• 4 green bell peppers
• 2 yellow onions
• 5 fresno chiles
• 11 garlic cloves
• 1 cilantro
• neutral oil

Instructions

1. Whisk together all marinade ingredients until smooth.
2. Cut chicken thighs into bite-size pieces and toss with the marinade; let sit 15 to 30 minutes.
3. Whisk together all stir-fry sauce ingredients until the cornstarch is fully dissolved.
4. Cut bell peppers and onions into large bite-size pieces; thinly slice chiles, mince garlic, and chop cilantro.
5. Heat neutral oil in a large wok or skillet over medium-high heat and cook the marinated chicken in batches until lightly browned and cooked through.
6. Transfer cooked chicken to a bowl or tray and set aside.
7. Stir-fry onions and peppers over high heat until lightly charred but still crisp; add chiles in the final minute.
8. Add a little more oil, briefly cook the garlic, then return chicken and vegetables to the pan.
9. Pour in the stir-fry sauce and toss until the mixture is glossy and thickened.
10. Remove from heat, stir in chopped cilantro, and portion the finished dish according to each person's share of the original raw chicken weight.

Notes

Weigh the finished batch and divide portions proportionally to the raw chicken each person contributed for accurate macro tracking.