Black Pepper Chicken

Name: Black Pepper Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian, Chinese
Ingredients: ▢ 1 lb. chicken breasts dice to 1-inch cubes; ▢ 1 tbsp soy sauce; ▢ ¼ tsp coarse sea salt; ▢ ½ tsp baking soda; ▢ ¼ tsp garlic powder; ▢ 1 medium size red bell pepper dice to 1-inch cubes; ▢ 6 oz. celery stalks sliced on diagonal, about 3-4 medium length stalks; ▢ 3.5 oz yellow onion diced, about 1 small onion; ▢ ½ tsp freshly ground black pepper see notes; ▢ ½ tsp Sichuan peppercorn powder optional, see notes; ▢ 1.5 tbsp jam - peach, apricot, or orange; ▢ 1.5 tbsp soy sauce; ▢ 2 tbsp chicken stock or vegetable stock. Or 1/4 cube. Or 1 tbsp sweet rice vinegar + 1 tbsp water; ▢ ¼ cup avocado oil; ▢ ¼ cup corn starch; ▢ Coarse sea salt

9 steps

Prep:20minCook:10min

https://iheartumami.com/black-pepper-chicken/#wprm-recipe-container-15055 Ground black pepper flavor won’t be as intense. I recommend you grind the peppercorns in your own pepper mill. Use ⅔ tsp freshly ground black pepper if you don’t have Sichuan peppercorn powder for this recipe.

Updated at: Sun, 04 May 2025 15:32:38 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories341.3 kcal (17%)

Total Fat21.6 g (31%)

Carbs17.5 g (7%)

Sugars6.5 g (7%)

Protein19.4 g (39%)

Sodium1093.7 mg (55%)

Fiber1.8 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbchicken breasts

dice to 1-inch cubes

1 Tbspsoy sauce

¼ tspcoarse sea salt

½ tspbaking soda

¼ tspgarlic powder

1red bell pepper

medium size, dice to 1-inch cubes

6 ozcelery stalks

sliced on diagonal, about 3-4 medium length stalks

3.5 ozyellow onion

diced, small onion

½ tspblack pepper

freshly ground

½ tspSichuan peppercorn powder

optional

1 ½ Tbspjam

peach, apricot, or orange

1 ½ Tbspsoy sauce

2 Tbspchicken stock

or vegetable stock, Or 1/4 cube, Or 1 tbsp sweet rice vinegar + 1 tbsp water

¼ cupavocado oil

¼ cupcorn starch

Coarse sea salt

Instructions

Step 1

Slice the chicken breasts to 1-inch cubes and in a bowl add and mix well with the seasonings from coconut aminos to garlic powder. Set aside in the fridge while you prepare other items.

soy sauce1 Tbsp

coarse sea salt¼ tsp

baking soda½ tsp

garlic powder¼ tsp

Step 2

Prepare the bell pepper, celery, and onion in one bowl.

red bell pepper1

celery stalks6 oz

yellow onion3.5 oz

Step 3

In a separate bowl, mix and stir-well the black pepper sauce.

Sichuan peppercorn powder½ tsp

black pepper½ tsp

jam1 ½ Tbsp

chicken stock2 Tbsp

soy sauce1 ½ Tbsp

Step 4

In a 10 to 12-inch saute pan, add the avocado oil and preheat over medium heat for about 3 minutes. Test the temperature with a wooden chopstick, if it shows bubbles around the chopstick when inserting it into the oil, the temperature is hot enough. You can also use a thermometer to reach 350F/177C.

avocado oil¼ cup

Step 5

In the meantime, lightly coat the chicken with the starch. Toss well.

corn starch¼ cup

Step 6

Add the chicken pieces one-by-one into the pan. Turn up the heat to medium-high. Pan fry the chicken in a single layer without disturbing for about 3 minutes on the first side. Then use a chopstick or tong to cook the flip side for about 2 minutes. Transfer them out to a separate plate.

Step 7

You should have some oil left in the skillet, if not, add 1 more tablespoon of oil. Saute the pepper, celery, and onion with 2 pinches of salt over medium-high heat for 1 minute.

Coarse sea salt

Step 8