The Secret to the Best Black Pepper Chicken (GF, Low-Fat)
Author: 
Serves: 4
 
Adapted from Our Black Pepper Beef Recipe
Ingredients
  • 1 lb chicken breast (around 2 large)
  • ½ red onion
  • 2 red bell peppers
  • Marinade:
  • 2 tbsp GF oyster sauce
  • 2 tsp GF soy sauce
  • 2 tsp potato starch/cornstarch
  • 1 tsp baking soda
  • 1 tsp Freshly Cracked Black Pepper
Instructions
  1. Pound your black peppecorns (in a ziplock bag/ mortar and pestle) pound - you want it coarse, not finely grounded.
  2. Cut the chicken into ½" cubes.
  3. Using the back of the knife, pound the chicken until slightly flattened. You are essentially working the chicken meat to tenderize it.
  4. Marinade the chicken with the ingredients listed and ¾ amount of the black peppercorns, reserve the rest for later. Let it sit for 1 hour.
  5. Cut the bell peppers and red onions into chunks
  6. When you are ready, heat up a large non-stick saucepan. Add in the vegetables and marinated chicken.
  7. Stir-fry until the chicken is no longer pink. Add a little water from time to time if the chicken starts to stick!
  8. Sprinkle the remaining black pepper. Serve warm with rice.
Nutrition Information
Serving size: 4 Calories: 188 Fat: 4.2g Carbohydrates: 9.9g Sodium: 871.6mg Fiber: 1.6g Protein: 27.g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2018/03/02/the-secret-to-the-best-black-pepper-chicken-gf-low-fat/