Paleo Black Pepper Chicken

 

If you're craving some Chinese food but have to stay away from all of that sugar, this is an amazing go-to! It's full of veggies, tender chicken, and so much flavor!

My husband doesn't like bell peppers in any form so I subbed those out for yellow squash and zucchini.  But if you like bell peppers, feel free to use them instead.

Chicken Prep:

2lbs. chicken breast, cut into 1 inch cubes

3 tablespoons coconut aminos

1/2 tsp. salt

1 tsp. baking powder

1/2 tsp. garlic powder

Veggie Prep:

2 yellow squash, cut into bite size pieces

2 zucchini, cut into bite size pieces (or if you like bell peppers sub out the squash and zucchini for 2 bell peppers, any color)

8 celery stalks, sliced into one inch pieces on a diagonal

1 onion, chopped into about 1 inch pieces

1 head of garlic, minced

Sauce Prep:

2 tsp. ground black pepper

4 tablespoons coconut aminos

1/4 cup chicken stock

Other:

1/2 cup avocado oil

1/2 cup tapioca starch or arrowroot powder

salt

Fish Sauce (optional)

Combine all of the ingredients for the chicken into a small mixing bowl.  Make sure every piece of chicken is coated in sauce, set aside.

Prepare the veggies and add them all to a mixing bowl.

In a cereal bowl, combine all of the sauce ingredients.

Heat a large skillet over medium-low heat, add the oil and allow it to get hot.  While the oil is getting hot, add the starch to the chicken mixture and combine well.

One by one, add the chicken pieces to the hot oil, being careful not to splatter.  Make sure the chicken is in a single layer and allow them to pan fry for 1-2 minutes per side or until done.  Work in batches if necessary.  Once the chicken is done, transfer it to a plate and set aside.  

If needed, add more oil to the skillet and sauté the veggies with a generous pinch of salt until softened, 3-5 minutes.  

Return the chicken to the pan.  Pour the Pepper Sauce over everything and toss well.  Cook over medium heat for 1 minute.  To finish it off, drizzle 1 tsp. of Fish Sauce and stir.

Taste and adjust seasonings as necessary (I usually add a bit more coconut aminos and salt.)

You can serve this just as it is.  Or if you prefer, you can serve over some cauliflower rice.  If you're not Paleo, serve over Jasmine Rice.