A new stir fry, one without any sugar. It was too good to be true. It had to be tested, straight away. The only problem, none of the ingredients were to be had in the fridge. Sauce ingredients yes, filling ingredients not so much. Black Pepper Chicken had to wait for a solid week before it was made. And let me tell you (spoiler alert) it was worth the wait. So worth the wait.
Modifications Made:
An orange bell pepper was added for additional color, the red onion was switched for a yellow bell pepper, regular soy sauce for low salt, half bunch of green onions were added into the sauce, and black pepper was reduced to one teaspoon instead of two.
Scaled for Likability: Great
A stir fry with no sugar added, who'da thunk it. All the sugar needed to offset the salt from the soy came from the veggies themselves. The sauce was thick, peppery without excess heat, and coated all the veggies and chicken perfectly. Sugar snap peas would have been a great exchange for the celery or added with the celery. Next time the quantities will be doubled to ensure leftovers.
A stir fry with no sugar added, who'da thunk it. All the sugar needed to offset the salt from the soy came from the veggies themselves. The sauce was thick, peppery without excess heat, and coated all the veggies and chicken perfectly. Sugar snap peas would have been a great exchange for the celery or added with the celery. Next time the quantities will be doubled to ensure leftovers.