Black Pepper Chicken Recipe
A clean version of a takeout favorite that’s ready in 30 minutes? Look no further than this black pepper chicken, which is Whole30, gluten-free and Paleo-approved.
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Cooking tools:
- Meat tenderizer
- Cutting board
- Parchment paper
- Nonstick skillet
- Chef's knife
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Pepper mill
- Stove
- Plate
- Spoon
Ingredients
- Black Pepper Sauce
- ¼ cup chicken broth
- ¼ cup coconut aminos (such as Bragg)
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce (such as Red Boat)
- 1 teaspoon freshly cracked black pepper (see note)
- ¼ teaspoon ground ginger
- Chicken
- 2 pounds boneless, skinless chicken breasts
- ¼ cup plus 2 teaspoons avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper, plus more for serving
- 2 tablespoons arrowroot starch
- 4 celery stalks, ends trimmed and cut diagonally into 1-inch pieces
- 1 medium white onion, halved and thinly sliced (2 cups)
- 3 garlic cloves, very thinly sliced
- Cauliflower rice , for serving (optional)
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