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The black pepper chicken stir-fry is a quick and easy Whole30 dinner. You can throw this simple one pan meal together in less than 30 minutes! Pair this healthy chicken stir fry with rice or cauliflower rice for a flavorful dinner that’s even better than takeout!
What is black pepper chicken stir-fry?
Black pepper chicken is a dish that we recently enjoyed at a Sichuan restaurant. I loved that it was packed with flavor without being too spicy. Amy had a wonderful idea to make a healthy Whole30 version of this Chinese takeout favorite.
I made this one pan chicken dinner Whole30 friendly by using arrowroot starch instead of corn starch to bread the chicken. I also swapped the soy sauce for coconut aminos. If you are not on the Whole30 or paleo diet, you do not need to make those swaps.
Is black pepper chicken spicy?
Not really! It has the spice of a black peppercorn, but that is more flavorful than hot. The only way I can describe the flavor of this chicken is to say that it is addicting.
What kitchen tools will I need to make this flavorful chicken stir-fry?
To make this black pepper chicken stir fry you will need a sharp knife to prep the chicken thighs and veggies. You will also need a few mixing bowls of different sizes. Finally, you will need a large frying pan or wok to cook your chicken and veggies in.
What ingredients do you need to make this black pepper chicken stir-fry?
- Boneless skinless chicken thighs
Green bell peppers
- Yellow onion
- Arrowroot starch – can use corn starch if not on Whole30
- Garlic powder
- Ground ginger powder
Fresh cracked black pepper
- Chicken broth
- Coconut aminos – can use soy sauce if not on Whole30
- Rice wine vinegar
- Fish sauce
Let’s make this healthy one-pan dinner recipe!
It is pretty easy to make this healthy Whole30 recipe. To make this black pepper chicken stir-fry you will prep your ingredients. Saute the veggies and chicken separately and then simmer all of the ingredients in the sauce.
Step 1: Chop and Mix
Cube chicken, onion and green peppers. Mix together arrowroot starch and spices and toss the chicken in this mixture. Whisk together the sauce ingredients.
Step 2: Saute, Saute, Saute
Heat avocado oil in a pan over medium heat and saute the veggies. Remove the veggies from the pan, add more oil and cook the chicken. You will want to cook the chicken in batches so you don’t overcrowd the pan and get a nice browning on the chicken.
Step 3: Simmer in the Sauce
Once all of the chicken is browned, add all of the chicken, veggies, and sauce back to the pan. Increase the heat to medium-high until the sauce bubbles. Reduce the heat and simmer for 5 minutes tossing frequently. The sauce should thicken and coat the meat and veggies.
Step 4: Enjoy!
How long will this keep in the refrigerator?
This will keep in an airtight container in the refrigerator for up to 4 days. I recommend reheating it on the stovetop, but you can also reheat this black pepper chicken stir fry in the microwave.
Keep reading to find the full one pan Whole30 recipe. If you make this black pepper chicken, please share it with me on Instagram!
Black Pepper Chicken Stir Fry
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Simmer
- Cuisine: Chinese
Description
A quick and easy takeout copycat recipe that is Whole30 compliant!
Ingredients
- 2 tbsp avocado oil
- 6 boneless skinless chicken thighs
- 2 green bell peppers
- 1 yellow onion
- 2 tbsp arrowroot strach
- 1/2 tbsp + 1 tsp fresh cracked black pepper
- 1 tsp garlic powder
- 1 tsp ground ginger power
- 1/2 cup chicken broth or chicken bone broth
- 1/4 cup coconut aminos
- 1/4 cup rice vinegar
- 1 tbsp fish sauce
Instructions
- Cube the chicken thighs into bite-sized cubes
- Cube the onion and bell peppers into cubes about the same size as the chicken
- Combine the arrowroot starch, garlic powder, ground ginger powder, and 1/2 tbsp fresh cracked black pepper in a small bowl
- Whisk together chicken broth, coconut aminos, rice vinegar, fish sauce, and 1 tsp black pepper to make a suace and set to the side
- Toss cubed chicken in the arrowroot starch and seasoning mixture
- Heat 1 tbsp avocado oil in a large nonstick skilet or wok over medium heat
- Add onions and bell peppers to the pan and cook for 6 minutes tossing frequently and then remove them from the pan
- Keep the heat on medium and add an addition 1 tbsp of avocado oil to the pan
- When the oil is hot add a small portion of the chicken to the pan – you will cook the chicken in batches so that it gets an even crisp
- Cook each batch of chicken (in my pan I did 3 batches) for about 4 minutes each tossing frequently until it is browned on all sides
- Once your final batch of chicken is browned on all sides, add of the chicken back into the pan along with the veggies and sauce you make earlier
- Increase the heat until the sauce starts to bubble
- Reduce the heat to a simmer and simmer for 5 minutes tossing frequently
- The sauce should thicken slightlty and coat the chicken and veggies
- Once the chicken has simmered for 5 minutes, remove the pan from the heat and enjoy!
Keywords: takeout copycat, Whole30, Whole30 dinner
Yum, this looks so good and can’t wait to try this! Question: how many people is this for?
Depends on how hungry you are! Its probably 3-4 servings
My husband and I loved this recipe! Quick, easy, and delicious.
★★★★★
Thank you for sharing!! SO glad you loved this as much as I do!
I’m making this and am a little confused by the pepper measurements in the instructions compared to the ingredient list is there a typo or am I misreading? Also ginger powder I don’t see in the ingredient list but it’s in the instructions.
Thank you 🙂
Hi Bobbi! The ground pepper is separated out like that because 1/2 tbsp is mixed in with the raw chicken and 1 tsp is mixed into the sauce.
The ginger measurement is 1 tsp. sorry I recently transferred my blog and seemed to have missed that when I re-wrote this recipe.
Made some adjustments simply because I didn’t want to run out to the store. Used chicken breasts, red bell pepper, and about 3/4 teaspoon of oyster sauce (instead of 1 teaspoon of fish sauce). Served it with cauliflower rice. It was absolutely fantastic! Will make again. and again. and again!
★★★★★
Ah yay!! So glad you enjoyed and that it works with the substitutions! That will certainly help others 🙂
This turned out so good, super simple recipe!
★★★★★
Yay!! SO glad you enjoyed it!
I made this tonight with steak instead of chicken and it was DELISH!
oh AWESOME! So pumped to hear it works well with steak!
I made this for meal prep for work this week and it is SO delicious! It’s one of those lunch items I don’t get sick of by the 3rd serving of it. I added in celery into the veggie mixture because I love celery. This will be a go to for meal prep rotation!
★★★★★
ah yay THANK YOU!! I will have to try with celery!
Delicious!!!
★★★★★
thank you!
I was looking for a recipe to use up some green peppers in the fridge and found this. So easy and so tasty. Husband has already requested I make it again!
★★★★★
amazing!!! So glad you both enjoyed!