Better-Than-Takeout Black Pepper Chicken

• servings: 4 servings

Ingredients

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
• 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