Our take on this classic Chinese dish is lighter and tastier than the versions from restaurants without the additives and preservatives. Plus, it’s ready in 22 minutes or less.
- 6 tablespoons cornstarch
- 1/2 teaspoon freshly ground black pepper
- 1 3/4 teaspoons salt, divided
- 900g boneless, skinless chicken breasts and/or thighs
- 4 tablespoons olive oil, divided
- 1/2 cup apple cider vinegar