Black Pepper Chicken Stir Fry - Bravabod
Recipes

Black Pepper Chicken Stir Fry

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 30"

A better-than-takeout chicken stir-fry made with with celery, onion, savory tamari, and black pepper. The thinly sliced chicken is prepared using a traditional velveting technique which makes the chicken ultra tender and juicy. Dial the pepper up or down to reach your perfect spice preference.

How To MakeDiet Type: Classic

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Shopping List
  • 1 pound chicken breasts, boneless & skinless
  • 4 large celery stalks, sliced
  • 1/2 yellow or brown onion, diced
  • 5 tablespoons low-sodium tamari or coconut aminos
  • 2 tablespoons cooking oil
  • 2 tablespoons corn starch
  • 1 tablespoon cane or coconut sugar
  • 1 tablespoon rice vinegar
  • 1 1/2 teaspoons freshly ground black pepper (use 1 teaspoon for mild)
  • 1/4 teaspoon ginger powder (or 1 teaspoon fresh ginger)
  • salt, to taste

Instructions
  1. Step 1: First, let's use the technique of velveting the chicken. Thinly slice the chicken into 1/4 inch strips. Place the chicken in a bowl with 4 tablespoons of water and 1 tablespoon of the tamari or aminos. Let it rest for 10 minutes in the mixture.
  2. Step 2: After 10 minutes, add 1 tablespoon of the corn starch and .5 tablespoon of the oil. Stir to coat the chicken in the sauce and let it marinate in the refrigerator for another 15 minutes.
  3. Step 3: Heat 1 tablespoon of the remaining oil in a wok or frying pan over medium-high heat. Add the chicken, reserving the marinade, and sear it in the hot pan for 30 to 60 seconds per side, or just until it turns opaque. Remove the chicken from the pan and set aside.
  4. Step 4: Pour the remaining .5 tablespoon of oil into the hot pan. Add the sliced celery and onion the the pan. Cook for 2 minutes, stirring often. Add the remaining 4 tablespoons of tamari or aminos, 1 tablespoon of rice vinegar, sugar, black pepper, and ginger. If using the aminos option, add a hefty pinch of salt.
  5. Step 5: Stir together the reserved chicken marinade and 1 tablespoon of cornstarch. Add this mixture into the pan. Transfer the chicken back into the pan and stir-fry all of the ingredients together for 1 to 2 more minutes, or until thickened and the chicken has cooked through.
  6. Serve: Transfer the chicken stir fry to plates and enjoy. This is perfect with a side of fluffy rice and extra tamari or coconut aminos on top.
Nutrition

A better-than-takeout chicken stir-fry made with with celery, onion, coconut aminos, and black pepper. The thinly sliced chicken is prepared using a traditional velveting technique which makes the chicken ultra tender and juicy. Dial the pepper up or down to reach your perfect spice preference.

How To MakeDiet Type: Paleo

liked this

Freeze For 4 months

Best by 3-5 days


Shopping List
  • 1 pound chicken breasts, boneless & skinless
  • 4 large celery stalks, sliced
  • 1/2 yellow or brown onion, diced
  • 5 tablespoons coconut aminos
  • 2 tablespoons cooking oil
  • 2 tablespoons arrowroot starch
  • 1 tablespoon coconut sugar
  • 1 tablespoon rice vinegar
  • 1 1/2 teaspoons freshly ground black pepper (use 1 teaspoon for mild)
  • 1/4 teaspoon ginger powder (or 1 teaspoon fresh ginger)
  • 1/4 teaspoon salt

Instructions
  1. Step 1: First, let's use the technique of velveting the chicken. Thinly slice the chicken into 1/4 inch strips. Place the chicken in a bowl with 4 tablespoons of water and 1 tablespoon of the aminos. Let it rest for 10 minutes in the mixture.
  2. Step 2: After 10 minutes, add 1 tablespoon of the starch and .5 tablespoon of the oil. Stir to coat the chicken in the sauce and let it marinate in the refrigerator for another 15 minutes.
  3. Step 3: Heat 1 tablespoon of the remaining oil in a wok or frying pan over medium-high heat. Add the chicken, reserving the marinade, and sear it in the hot pan for 30 to 60 seconds per side, or just until it turns opaque. Remove the chicken from the pan and set aside.
  4. Step 4: Pour the remaining .5 tablespoon of oil into the hot pan. Add the sliced celery and onion the the pan. Cook for 2 minutes, stirring often. Add the remaining 4 tablespoons of aminos, 1 tablespoon of rice vinegar, sugar, black pepper, ginger, and salt.
  5. Step 5: Stir together the reserved chicken marinade and 1 tablespoon of starch. Add this mixture into the pan. Transfer the chicken back into the pan and stir-fry all of the ingredients together for 1 to 2 more minutes, or until thickened and the chicken has cooked through.
  6. Serve: Transfer the chicken stir fry to plates and enjoy. This is perfect with a side of fluffy cauliflower rice and extra coconut aminos on top.
Nutrition

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Black Pepper Chicken Stir Fry

PT30M 1 pound chicken breasts, boneless & skinless 4 large celery stalks, sliced 1/2 yellow or brown onion, diced 5 tablespoons low-sodium tamari or coconut aminos 2 tablespoons cooking oil 2 tablespoons corn starch 1 tablespoon cane or coconut sugar 1 tablespoon rice vinegar 1 1/2 teaspoons freshly ground black pepper (use 1 teaspoon for mild) 1/4 teaspoon ginger powder (or 1 teaspoon fresh ginger) salt, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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