Better-Than-Takeout Black Pepper Chicken
Better-Than-Takeout Black Pepper Chicken 4 servings doses- tempo totalIngredientes 1/4 cup chicken broth 1/4 cup coconut aminos 1 tablespoon rice vinegar 1
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Cooking tools:
- Meat tenderizer
- Chef's knife
- Cutting board
- Parchment paper
- Mixing bowl
- Whisk
- Nonstick skillet
- Stove
- Spoon
- Plate
- Measuring cup
- Measuring spoon
Ingredients
- 1/4 cup chicken broth
- 1/4 cup coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce (I use Red Boat)
- 1 teaspoon freshly ground black pepper (see Note)
- 1/4 teaspoon ground ginger
- 2 pounds boneless, skinless chicken breasts
- 1/4 cup plus 2 teaspoons avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper, plus more for serving
- 2 tablespoons arrowroot starch
- 4 stalks celery, ends trimmed and cut diagonally into 1-inch pieces
- 1 medium white onion, halved and thinly sliced (2 cups)
- 3 cloves garlic, very thinly sliced
- Cooked cauliflower rice, for serving (optional)
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