The Best Black Pepper Chicken Recipe
Black Pepper Chicken Recipe
Get ready to rock your taste buds with our epic Black Pepper Chicken recipe, man! Uncover the secrets to whipping up a rad dish that's bursting with flavor.
Ingredients
Sauce
- 1/2 cup chicken broth
- 1/2 cup coconut aminos
- 2 tablespoons rice vinegar
- 2 teaspoons fish sauce
- 2 teaspoons black pepper
- 1/2 teaspoon ground ginger
Chicken
- 2 lbs chicken breast
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons flour
- 4 celery stalks cut into 1 inch pieces
- 1 white onion
- 3 cloves garlic
Instructions
- In a small bowl, whisk in the broth, coconut aminos, vinegar, fish sauce, black pepper and ground ginger. Set aside until ready to use.
- Place the chicken breasts on a cutting board and cover with parchment paper. Use a meat mallet or the bottom of a skillet to pound the chicken until it is an even thickness. Discard the parchment, then cut the chicken into 1-inch cubes.
- Place the cubed chicken in a medium bowl with 2 teaspoons of the oil, salt, and pepper. Toss to evenly coat, then add the flour and toss again.
- In a large, nonstick skillet over medium-high heat, heat the remaining ¼ cup oil. When the oil is very hot but not smoking, add the chicken to the skillet in a single layer (you may need to do this in 2 batches). Cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Transfer chicken to a plate and set aside.
- Add the celery and onion to the same skillet and cook over medium-high heat, stirring occasionally, until the vegetables are slightly tender, about 4 minutes. Add the garlic and cook until fragrant, being careful not to burn, 1 minute.
- Return the chicken to the skillet with the sauce and bring to a boil. Reduce to a simmer and cook for about 5 minutes, until the sauce is thick and coats the chicken and vegetables.
- Remove the pan from the heat and season with salt to taste.
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