Copycat Black Pepper Chicken
Our Copycat Black Pepper Chicken recipe is a delight for anyone craving the bold flavors of their favorite Chinese restaurant.
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.
Nutrition
Calories: 210kcal, Carbohydrates: 23g, Protein: 13g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 51mg, Sodium: 456mg, Potassium: 406mg, Fiber: 1g, Sugar: 10g, Vitamin A: 330IU, Vitamin C: 113mg, Calcium: 27mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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