Better-Than-Takeout Black Pepper Chicken | Umami

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)