Black Pepper Chicken Recipe
This Black Pepper Chicken is a healthy spin on one of my favourite dishes from our local chinese restaurant and it takes just 30 minutes to make! This stir fry is packed with tender cubes of chicken and lots of veggies including bell peppers, onion and celery which are all coated in a delicious black pepper sauce.
Servings: 2
Ingredients
- 1 tbsp coconut aminos (or tamari/soy sauce)
- 1 tsp baking soda
- 1 tbsp apple cider vinegar
- 1.5 pounds boneless, skinless chicken breasts or thighs cut into 1 inch pieces
- 3 ribs celery
- 1 medium yellow onion
- 1 large green bell pepper
- 3 green onions
- 1 inch ginger finely chopped
- 2 cloves garlic minced
- 2 tbsp sesame oil
- 2 tsp fresh ground black pepper
Sauce
- 2 tbsp honey or maple syrup
- 1/3 cup beef stock
- 3 tbsp coconut aminos (or tamari/soy sauce)
- 1 tsp fish sauce
- 2 tbsp apple cider vinegar
- 2 tsp arrowroot powder or corn starch
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 bowl whisk together the beef stock, coconut aminos/soy sauce, fish sauce and vinegar. Add in the arrowroot and whisk to ensure there are no clumps.
- 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 4-5 minutes until the sauce has thickened and the veggies are tender. Serve garnish with additional black pepper if desired.
Notes
To Make It SCD Legal: When making the sauce, skip the arrowroot powder. In a bowl whisk together the coconut aminos, beef stock, apple cider vinegar and honey. Transfer the sauce to a small saucepan, bring to a gentle simmer and leave to cook down for 5 minutes until the sauce has thickened and reduced by half. Add the sauce to the pan with the veggies and chicken.
To Make It Whole30: When making the sauce, in a high speed blender combine the beef stock, fish sauce, coconut aminos/soy sauce and apple cider vinegar (omit the arrowroot powder and honey). Add in 2 medjool dates that have been soaked in hot water for 10 minutes to help soften them. Blend until the sauce is smooth and there are no small bits of dates. Add the mixture to a small sauce pan, bring to a gentle simmer and leave to cook down for 5 minutes until the sauce has thickened and reduced by half. Add the sauce to the pan with the veggies and chicken.
Nutrition
Calories: 588kcal | Carbohydrates: 19g | Protein: 75g | Fat: 23g | Sodium: 2111mg | Sugar: 8g