Black Pepper Chicken
A flavorful blend of tender chicken pieces and colorful vegetables coated in a rich, glossy sauce with a kick of black pepper, perfect for any family gathering or cozy weeknight meal.
Ingredients
For the Chicken Marinade
- 1 tbsp coconut aminos (or tamari/soy sauce) A rich, savory base that adds depth.
- 1 tsp baking soda Enhances the texture for that perfectly tender chicken.
- 1 tbsp apple cider vinegar Adds a tangy note that brightens the dish.
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces Juicy and succulent, the chicken is the star of this meal.
For the Stir-Fry
- 3 ribs celery, sliced Adds a crisp and fresh crunch.
- 1 medium yellow onion, sliced Sweet and aromatic, perfect for sautéing.
- 1 large green bell pepper, sliced Sweet, colorful, and vibrant.
- 3 green onions chopped Mild and fresh, they add a pop of color.
- 1 inch ginger, finely chopped Fragrant and warming, bringing a subtle spice.
- 2 cloves garlic, minced Pungent and aromatic, perfect for flavoring the dish.
- 2 tbsp sesame oil Nutty and fragrant, it enhances the overall taste.
- 2 tsp fresh ground black pepper The key ingredient that brings the heat.
- 2 tbsp honey or maple syrup Adds a touch of sweetness that balances the flavors.
- 1/3 cup beef stock Provides a savory backdrop for the sauce.
- 3 tbsp coconut aminos (or tamari/soy sauce) A second addition for depth of flavor.
- 1 tsp fish sauce Contributes a unique umami richness.
- 2 tbsp apple cider vinegar An extra dose of acidity to brighten the dish.
- 2 tsp arrowroot powder or cornstarch Thickens the sauce for a luxurious finish.
Instructions
Marinate Chicken
- In a bowl, whisk together the coconut aminos, baking soda, and apple cider vinegar until combined. Carefully add the chunks of chicken into the mixture, stirring until they are fully coated in the marinade. Let this rest for a few minutes while you prep your vegetables.
Prepare the Sauce
- In another bowl, mix together the beef stock, coconut aminos (or soy sauce), fish sauce, and vinegar. Then, add in the arrowroot powder, whisking thoroughly to dissolve any clumps.
Slice the Vegetables
- Slice the green pepper, onion, green onions, and celery into thin strips, enhancing their textures and flavors for optimal sautéing.
Cook Chicken and Vegetables
- Heat 1 tablespoon of sesame oil in a skillet over high heat. Once hot, add the marinated chicken and cook for about 5 minutes until golden brown. Transfer the chicken to a plate and set aside for later.
- In the same pan, add another tablespoon of sesame oil and reduce the heat to medium. Sauté the minced garlic and chopped ginger for about 1 minute, just until fragrant.
- Following this, introduce the sliced peppers, onions, and celery to the pan and sauté for about 4 minutes until the peppers begin to soften.
- Once the vegetables have softened, add in the green onions, the cooked chicken, freshly ground black pepper, and the sauce mixture. Let everything simmer for an additional 4-5 minutes, allowing the sauce to thicken and the vegetables to become tender. Garnish with more black pepper if desired before serving.
Notes
To elevate your Black Pepper Chicken, consider marinating the chicken for longer if your schedule allows. This can deepen the flavors immensely. Additionally, for a little extra punch, feel free to enhance the dish with red pepper flakes or a splash of Sriracha in the sauce for spice enthusiasts. Lastly, ensure your pan is hot enough when adding the chicken, which will help it caramelize beautifully!