Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yield: 4 Servings
I love this dish so much! You need this in your life, friends. Enjoy!
For the chicken:
1 pound chicken breasts, dice to 1-inch cubes
1 tablespoon coconut aminos
¼ teaspoon coarse sea salt
½ teaspoon baking soda
¼ teaspoon garlic powder
For the vegetables:
1 medium-size red bell pepper, diced to 1-inch cubes
6 ounces celery stalks, sliced on diagonal, about 3-4 medium length stalks
3.5 ounces yellow onion, diced, about 1 small onion
For the black pepper sauce:
½ teaspoon freshly ground black pepper, see notes
½ teaspoon Sichuan peppercorn powder, optional, see notes
1.5 tablespoon peach, apricot, or orange jam
1.5 tablespoon coconut aminos
2 tablespoons chicken stock, or vegetable stock
¼ c avocado oil
¼ c tapioca starch, or potato starch
Coarse sea salt
Step 1: Chop the chicken breasts into small cubes, then place them into a mixing bowl.
Step 2: Add the seasonings and toss until well mixed.
Step 3: Place the bowl inside the fridge.
Step 4: In a mixing bowl, add the celery, bell pepper, and onion.
Step 5: In another mixing bowl, add all the ingredients for the black pepper sauce. Stir until well mixed.
Step 6: Place a 10-inch saucepan on the stove and turn the heat to medium.
Step 7: Add the avocado oil and allow it to become hot.
Step 8: Coat the chicken slices with cornstarch.
Step 9: Add them into the hot oil and cook each side for 3 minutes.
Step 10: Remove the chicken pieces from the pan to a clean plate.
Step 11: In the same pan, add the celery, onion, pepper, and salt. Sauté for a minute.
Step 12: Put the chicken slices back to the pan and add the black pepper sauce. Toss until well mixed.
Step 13: Serve and enjoy!
Serving: 1serving, Calories: 321kcal | Carbohydrates: 17g | Protein: 25g | Fat: 17g | Saturated fat: 2g | Trans fat: 1g | Cholesterol: 73mg | Sodium: 621mg | Potassium: 654mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1161IU | Vitamin C: 43mg | Calcium: 35mg | Iron: 1mg
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