Description

This Black Pepper Chicken is a masterpiece of texture and taste, featuring succulent pieces of chicken seared to golden perfection. It offers a delightful contrast between a silky, savory sauce and the vibrant, crunchy snap of fresh bell peppers.

Ingredients

Scale

1.5 lbs Boneless, skinless chicken thighs (cut into bite-sized pieces)
2 tbsp Avocado oil or Coconut oil
2 Large bell peppers (one red, one green)
1 medium Yellow onio
1/4 cup Tamari (gluten-free) or Coconut aminos
1 tbsp Honey or Maple syrup
3 cloves Garlic (minced)
1 inch Fresh ginger (grated)
2 tbsp Freshly cracked black pepper
1 tbsp Arrowroot powder or Tapioca starch

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Instructions

Start by patting your chicken pieces dry with a paper towel
Toss the chicken in a small bowl with a tablespoon of arrowroot powder and a pinch of salt
In a separate small glass bowl, combine the tamari, honey, and freshly cracked black pepper
Heat your avocado oil in a large skillet or wok over medium-high heat
Add the chicken in a single layer and let it sizzle undisturbed for 3-4 minutes
Flip and cook for another 3 minutes, then remove the chicken and set aside
In the same pan, add minced garlic and grated ginger and stir-fry for 30 seconds
Add sliced onions and bell peppers to the pan, cooking them for 3-5 minutes
Return the chicken to the pan and pour the black pepper sauce over the mixture
Toss everything together until the sauce bubbles and thickens
Remove from heat and serve while hot

Notes

A common mistake is crowding the skillet; cook the chicken in batches if necessary.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Stir-frying
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 5g
Sodium: 600mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 28g
Cholesterol: 120mg