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Recipe

Black Pepper Chicken Stir Fry

A quick and easy takeout copycat recipe that is Whole30 compliant!

Recipe By: Madeline
Prep: 15 minutesCook: 20 minutesTotal: 35 minutes
Servings: 4 servings 1x

Ingredients

Instructions

  1. Cube the chicken thighs into bite-sized cubes
  2. Cube the onion and bell peppers into cubes about the same size as the chicken
  3. Combine the arrowroot starch, garlic powder, ground ginger powder, and 1/2 tbsp fresh cracked black pepper in a small bowl
  4. Whisk together chicken broth, coconut aminos, rice vinegar, fish sauce, and 1 tsp black pepper to make a suace and set to the side
  5. Toss cubed chicken in the arrowroot starch and seasoning mixture
  6. Heat 1 tbsp avocado oil in a large nonstick skilet or wok over medium heat
  7. Add onions and bell peppers to the pan and cook for 6 minutes tossing frequently and then remove them from the pan
  8. Keep the heat on medium and add an addition 1 tbsp of avocado oil to the pan
  9. 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
  10. 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
  11. 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
  12. Increase the heat until the sauce starts to bubble
  13. Reduce the heat to a simmer and simmer for 5 minutes tossing frequently
  14. The sauce should thicken slightlty and coat the chicken and veggies
  15. Once the chicken has simmered for 5 minutes, remove the pan from the heat and enjoy!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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