Can I use different vegetables in this recipe?

Absolutely! Feel free to swap or add in any stir-fry veggies you love—snap peas, carrots, mushrooms, or broccoli all taste delicious. Just add firmer veggies first so everything cooks evenly.

Is there a way to make it even healthier?

Definitely. Use chicken breast for leanest results, go light on oil, and serve with brown rice, quinoa, or cauliflower rice. You can also pack in extra veggies for more nutrition.

What if I don’t have time to marinate?

Even just 15–20 minutes of marinating while you prep veggies makes a difference, but if you’re truly pressed for time, go ahead and toss everything together right before cooking. It will still be crave-worthy!

Can I make this recipe gluten-free?

Yes! Just use coconut aminos, tamari, or a certified gluten-free soy sauce, and thicken with arrowroot or cornstarch instead of regular flour.

Copycat Black Pepper Chicken Recipe

Name: Copycat Black Pepper Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: Asian-inspired
Ingredients: 1-1/2 lbs boneless, skinless chicken tenders, breasts, or thighs, chopped bite-sized; 1/4 cup coconut aminos, tamari, Bragg’s liquid aminos, or low sodium soy sauce; 2 Tbsps rice vinegar; 2 Tbsps raw honey; 2 Tbsps Arrowroot powder, gluten-free flour, or cornstarch; 2-inch knob fresh ginger, grated; 2 Tbsps grass-fed butter, ghee, or avocado oil; 4 cloves fresh garlic, minced; 1 large sweet onion, diced; 4 celery ribs, diced; 2 yellow bell peppers, seeded and diced; Freshly ground black pepper, to taste

Description

This Copycat Black Pepper Chicken features tender, marinated chicken pieces stir-fried with colorful bell peppers, celery, aromatic garlic, and ginger, all in a slightly sweet and peppery sauce reminiscent of your favorite takeout but healthier and easy to prepare at home.

Ingredients

Units Scale

For the Chicken & Marinade

1–1/2 lbs boneless, skinless chicken tenders, breasts, or thighs, chopped bite-sized
1/4 cup coconut aminos, tamari, Bragg’s liquid aminos, or low sodium soy sauce
2 Tbsps rice vinegar
2 Tbsps raw honey
2 Tbsps Arrowroot powder, gluten-free flour, or cornstarch
2-inch knob fresh ginger, grated

For Cooking

2 Tbsps grass-fed butter, ghee, or avocado oil

Vegetables & Aromatics

4 cloves fresh garlic, minced
1 large sweet onion, diced
4 celery ribs, diced
2 yellow bell peppers, seeded and diced

Seasoning

Freshly ground black pepper, to taste

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Instructions

Prepare the Chicken and Marinade: Chop chicken into bite-sized pieces, pat dry with a paper towel, and place in a large bowl. Add coconut aminos (or preferred soy alternative), rice vinegar, raw honey, and arrowroot powder (or substitute). Grate the ginger and add it to the bowl as well. Stir thoroughly to combine, ensuring every piece is fully coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
Bring Chicken to Room Temperature: Remove the marinated chicken from the fridge about 30 minutes before you start cooking to allow it to come to room temperature, which ensures even cooking.
Cook the Chicken: Heat ghee, butter, or avocado oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook undisturbed for 3 to 4 minutes. Then, stir and continue cooking until the chicken is no longer pink and is tender enough to start falling apart.
Add Vegetables and Aromatics: Add the minced garlic, diced onion, celery, and yellow bell peppers to the pan with the chicken. Stir frequently and cook for 6-8 minutes, until the chicken is cooked through and the vegetables are crisp-tender.
Finish and Serve: Generously season the dish with freshly ground black pepper to taste. Serve hot, optionally garnished with more black pepper or chopped green onions.

Notes

Marinating the chicken overnight improves flavor and tenderness.
You can substitute the vegetables based on availability, such as using red or green bell peppers.
For a gluten-free version, ensure you use coconut aminos and gluten-free arrowroot or flour.
Serve over steamed rice, cauliflower rice, or noodles for a complete meal.
For extra spice, add a pinch of crushed red pepper flakes with the vegetables.

Nutrition

Serving Size: 1 serving (1/4 of recipe)
Calories: 320
Sugar: 10g
Sodium: 580mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 36g
Cholesterol: 90mg