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I feel like I’m enjoying a restaurant-quality meal, except this one leaves me feeling ENERGIZED!
Season generously with freshly ground black pepper.
..
Copycat Black Pepper Chicken
Black Pepper Chicken is a savory and aromatic dish that will leave you feeling satisfied & energized.
Our Copycat Black Pepper Chicken recipe is a delight for anyone craving the bold flavors of their favorite Chinese restaurant.
With a simple marinade made from coconut aminos, rice vinegar, honey, and ginger, you’ll be amazed at how tender and juicy the chicken becomes. And the best part?
This recipe is incredibly easy to make and requires minimal prep time (just be sure to allow at least a few hours for marinating your chicken)!
With a quick stir-fry in a skillet or wok, you’ll have a mouthwatering meal ready in no time. The combination of garlic, onion, celery, and bell pepper adds a perfect texture and flavor contrast to the tender chicken.
And let’s not forget the star of the show: freshly ground black pepper, which adds a depth of flavor that will leave you wanting more.
I feel like I’m enjoying a restaurant-quality meal, except this one leaves me feeling ENERGIZED!
So why spend your hard-earned money on takeout when you can create this restaurant-quality dish in the comfort of your own kitchen?
Try our Copycat Black Pepper Chicken tonight and discover a new favorite recipe!
Serve over cooked brown rice, cauliflower rice, or quinoa.
4 servings
Ingredients:
- 1-1/2 lbs. boneless, skinless chicken tenders, breasts, or thighs chopped bite-sized
- 1/4 cup coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 2 Tbsps rice vinegar
- 2 Tbsps raw honey
- 2 Tbsps Arrowroot powder, gluten-free flour, or cornstarch
- 2-inch knob fresh ginger
- 2 Tbsps grass-fed butter, ghee, or avocado oil
- 4 cloves fresh garlic, minced
- 1 large, sweet onion onion, diced
- 4 celery ribs, diced
- 2 yellow bell peppers, seeded and diced
- freshly ground pepper, to taste
Instructions:
Chop your chicken, pat dry with a paper towel, and place it in a large bowl.
Add the coconut aminos, vinegar, honey, and Arrowroot/flour. Grate your ginger on a microplane and toss with the chicken, stirring well to combine; Cover and refrigerate for at least 2 hours, up to overnight.
Take your marinated chicken out of the fridge 30 min prior to cooking.
Preheat your choice of ghee/oil in a large skillet or wok then add your chicken in a single layer.
Cook undisturbed for 3 or 4 minutes, then stir and continue to cook until no longer pink and the meat starts to fall apart (this means it’s super tender!).
Add in the garlic, onion, celery, and bell pepper. Cook, stirring frequently for 6-8 minutes, or until chicken is cooked through and veggies are tender-crisp.
Season generously with freshly ground black pepper.
Enjoy!
❤️Rachel
Ingredients
- 1-1/2 lbs. boneless, skinless chicken tenders, breasts, or thighs chopped bite-sized
- 1/4 cup coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 2 Tbsps rice vinegar
- 2 Tbsps raw honey
- 2 Tbsps Arrowroot powder, gluten-free flour, or cornstarch
- 2-inch knob fresh ginger
- 2 Tbsps grass-fed butter, ghee, or avocado oil
- 4 cloves fresh garlic, minced
- 1 large, sweet onion onion, diced
- 4 celery ribs, diced
- 2 yellow bell peppers, seeded and diced
- freshly ground pepper, to taste
Instructions
- Chop your chicken, pat dry with a paper towel, and place it in a large bowl. Add the coconut aminos, vinegar, honey, and Arrowroot/flour.
- Grate your ginger on a microplane and toss with the chicken, stirring well to combine; Cover and refrigerate for at least 2 hours, up to overnight.
- Take your marinated chicken out of the fridge 30 min prior to cooking.
- Preheat your choice of ghee/oil in a large skillet or wok then add your chicken in a single layer.
- Cook undisturbed for 3 or 4 minutes, then stir and continue to cook until no longer pink and the meat starts to fall apart (this means it's super tender!).
- Add in the garlic, onion, celery, and bell pepper. Cook, stirring frequently for 6-8 minutes, or until chicken is cooked through and veggies are tender-crisp.
- Season generously with freshly ground black pepper.
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