This black pepper chicken is savory, satisfying, and better—and also healthier—than take out! The recipe uses arrowroot starch rather than corn starch, and coconut aminos in place of soy sauce. It can be tough to find a stir fry sauce and recipe that’s Whole30, Keto and Paleo. This is it!
1tbspfreshly-ground black pepper(best if freshly ground)
Optional Toppings:
sesame seedsoptional topping
red chili flakesoptional topping
sliced green onionsoptional topping
Instructions
Prepare chicken, bell pepper, shallot, celery, garlic and ginger as noted.
Whisk together the sauce ingredients in a small bowl or jar until combined.
Heat 1 tbsp sesame oil over medium-high heat in a large skillet or wok. Add chicken and sauté for 5-6 minutes, stirring occasionally, until the chicken is cooked through. Transfer to a plate.
Add the remaining 1 tbsp sesame oil to the pan, along with the bell pepper, shallot, celery, ginger and garlic. Sauté for 3-4 minutes, stirring occasionally.
Add the chicken back into the pan. Give the sauce mixture a quick stir to make sure it is mixed up well and then add the sauce mixture to the pan. Stir until the veggies and chicken are evenly coated. Continue to cook for 1-2 minutes, or until the sauce has thickened.
Remove from heat and taste and season with any salt and/or freshly ground black pepper as desired. Serve immediately with any optional toppings.
Video
Notes
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include optional toppings for this recipe. See our full nutrition information disclosure here.