Better-Than-Takeout Black Pepper Chicken
4 servings
servings-
total timeIngredients
1/4 cup chicken broth
1/4 cup coconut aminos
1 tablespoon rice vinegar
1 teaspoon fish sauce (I use Red Boat)
1 teaspoon freshly ground black pepper (see Note)
1/4 teaspoon ground ginger
2 pounds boneless, skinless chicken breasts
1/4 cup plus 2 teaspoons avocado oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, plus more for serving
2 tablespoons arrowroot starch
4 stalks celery, ends trimmed and cut diagonally into 1-inch pieces
1 medium white onion, halved and thinly sliced (2 cups)
3 cloves garlic, very thinly sliced
Cooked cauliflower rice, for serving (optional)
Directions
Step 1
Make the black pepper sauce: In a small bowl, whisk together the broth, coconut aminos, vinegar, fish sauce, black pepper, and ground ginger. Set aside until ready to use.
Step 2
Make the chicken: Place the chicken breasts on a cutting board and cover with parchment paper. Use a meat mallet or the bottom of a skillet to pound the chicken until it is an even 1/4 inch thick. Discard the parchment, then cut the chicken into 1-inch cubes.
Step 3
Place the cubed chicken in a medium bowl with 2 teaspoons of the avocado oil, salt, and pepper. Toss to evenly coat, then add the arrowroot and toss again.
Step 4
In a large, nonstick skillet over medium-high heat, heat the remaining 1/4 cup avocado oil. When the oil is very hot but not smoking, add the chicken to the skillet in a single layer (you may need to do this in 2 batches). Cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Transfer the chicken to a plate and set aside.
Step 5
Add the celery and onion to the same skillet and cook over medium-high heat, stirring occasionally, until the vegetables are slightly tender, about 4 minutes. Add the garlic and cook until fragrant, being careful not to burn, 1 minute.
Step 6
Return the chicken to the skillet with the sauce and bring to a boil. Reduce to a simmer and cook for about 5 minutes, until the sauce is thick and coats the chicken and vegetables.
Step 7
Remove the pan from the heat and season with salt to taste. Serve as is or with cauliflower rice, and top with a sprinkle of pepper.
Nutrition
Serving Size
Serves 4
Calories
490 cal
Total Fat
22.2 g
Saturated Fat
3.2 g
Unsaturated Fat
0.0 g
Trans Fat
-
Cholesterol
0 mg
Sodium
944.2 mg
Total Carbohydrate
16.5 g
Dietary Fiber
2.2 g
Total Sugars
6.9 g
Protein
52.8 g
Average: 5.0
4 servings
servings-
total time