This Black Pepper Chicken is a healthy spin on one of my favourite Chinese dishes and it takes just 30 minutes to make! This one pan Whole30 and Paleo dish is packed with tender cubes of chicken and lots of veggies which are all coated in a deliciously spicy pepper sauce.
1.5poundsboneless, skinless chicken breasts or thighscut into 1 inch pieces
3ribscelery
1medium yellow onion
1green bell pepper
3green onions/scallions
1inch gingerfinely chopped
2clovesgarliccrushed
2tbsp sesame oil
2tbsphoney/maple syrup(or 2 medjool dates for Whole30)
1/2cupbeef stock
3tbspcoconut aminos(or tamari/soy sauce)
1 tspfish sauce
2tbspapple cider vinegar
2 tspfresh ground black pepper
Instructions
In a bowl whisk together the coconut aminos, baking soda and apple cider vinegar and then add in the chunks of chicken and stir to ensure that they are all well coated in the liquid. Leave to rest for a few minutes while you prep the veggies
In a blender or nutribullet container combine the honey (or medjool dates), beef stock, coconut aminos, fish sauce and vinegar and blend until completely smooth. Pour the sauce into a small sauce pan and leave to reduce on medium heat for 5 minutes until it has thickened and reduced by half and then set aside.
Cut the green pepper, onion, green onions and celery into thin strips.
Heat 1 tbsp sesame oil in a skillet on high heat. Once hot add in the chicken and cook for approximately 5 minutes until the chicken becomes golden in colour. Once cooked transfer the chicken to a plate and set aside.
Add in 1 tbsp sesame oil to the pan, reduce the heat to medium and sauté the garlic and ginger for 1 minute until fragrant and then add in the sliced peppers, onions and celery. Saute for 4 minutes until the peppers begin to soften and then add in the green onions, chicken, black pepper and sauce and leave to simmer for another 3 minutes. Serve garnish with additional black pepper if desired.