Yummy Recipe!! Chinese Black Pepper Chicken Recipe

This entree is one of my favorite recipes right now in my menu rotation. It taste very similar in flavor to the black pepper chicken you can get at your local Chinese restaurant but without the guilt!! It’s much healthier!!

Black Pepper chicken

Marinade/Glaze:

1/2 cup of liquid aminos (I use Braggs liquid aminos)

3/4 cup of coconut palm sugar

2 Tbsp of regular distilled white vinegar

1/2 to 1 tsp black pepper ( more or less depending on your preference- I did less the first time to see how we preferred it —you can always add more black pepper after the chicken is fully cooked while liquid is reducing if you would like to taste it to determine how much)

Cube up 2-3 boneless chicken breasts. Put in a mixing bowl and add the glaze —toss until chicken cubes are fully coated... let marinade for a while - (I’ve done it for just a few minutes in a hurry but can be marinaded up to 3 hours)

Meanwhile, cut up 1 to 2 red bell peppers (either into strips or cubes however you like it ) then cut up a half of sweet onion —I usually cut an onion in half and then cut the half onion in half and stand up the cut half of the half on the cutting board and cut it in strips then it ends up being small petals of onions.

Using a wok skillet or any high sided pan (I like to use a high sided cast iron pan), Sauté the peppers and onion until the onion is getting somewhat translucent and peppers are soft.

Add a 1/2 teaspoon of minced Garlic

and a 1/2 teaspoon of ginger paste. Stir that around making sure the garlic does not burn. Then add your chicken and glaze mix to the pan with the peppers and onions and stir to mix everything. Use medium to high heat (9 on my stove)- I stir frequently at first until chicken is almost done then I let the liquid cook down and reduce to a thick glaze -

Sometimes I sprinkle a little bit extra coconut palm sugar or liquid aminos at the end if I need to adjust taste or texture - (palm sugar to thicken/liquid aminos to thin)

I usually make steamed broccoli and jasmine rice as sides for this meal! So Delicious!!

I also like to reheat any leftovers the next day for lunch... surprisingly, the chicken and rice reheat very well!

-Hope you try this meal and enjoy it as much as we do!!

-Tiphanie

disclaimer: The original inspiration recipe was from skinnyms. com “one pot black pepper chicken recipe” - I tweaked the ingredient amounts and also added a sweet onion to it...added minced garlic instead of fresh cloves and ginger paste instead of ginger root.