Low Carb Black Pepper Chicken
Savor the bold, aromatic flavors of Low Carb Black Pepper Chicken—an irresistible stir-fry perfect for keto and gluten-free lifestyles. This recipe features tender, bite-sized chicken thighs infused with freshly cracked black pepper and a savory soy sauce glaze, complemented by vibrant slices of onion, green bell pepper, and red bell pepper. Stir-fried with fragrant garlic and ginger in nutrient-rich coconut oil, this dish is simple yet bursting with flavor. Ready in under 35 minutes, it's a quick, wholesome dinner option that fits seamlessly into low-carb meal plans. Garnished with fresh spring onions for a zesty finish, this recipe pairs beautifully with cauliflower rice or a crisp side salad for a complete and guilt-free meal.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 2 teaspoons Black pepper
- 2 tablespoons Coconut oil
- 3 tablespoons Soy sauce
- 4 cloves Garlic, minced
- 1 teaspoon Ground ginger
- 1 medium Onion, thinly sliced
- 1 medium Green bell pepper, sliced
- 1 medium Red bell pepper, sliced
- 1 tablespoon Rice vinegar
- 0.5 teaspoon Xanthan gum (optional, for thickening)
- 2 tablespoons Spring onions, chopped
- 0.5 teaspoon Salt
Instructions
Start by cutting the boneless, skinless chicken thighs into bite-sized pieces.
Sprinkle 1 teaspoon of black pepper over the chicken pieces and add the salt. Mix well to ensure the chicken is evenly coated. Set aside.
Heat 1 tablespoon of coconut oil in a large pan or wok over medium-high heat.
Add the minced garlic and ground ginger to the pan, stir for about 30 seconds or until fragrant.
Increase the heat to high, then add the seasoned chicken pieces to the pan, spreading them into a single layer.
Cook the chicken for about 6-7 minutes, stirring occasionally until lightly browned and cooked through. Once done, transfer the chicken to a plate and set it aside.
In the same pan, heat the remaining 1 tablespoon of coconut oil. Add the sliced onion, green bell pepper, and red bell pepper.
Stir-fry the vegetables for about 4-5 minutes, or until they start to soften.
Return the cooked chicken to the pan with the vegetables.
Add the soy sauce, remaining 1 teaspoon of black pepper, and rice vinegar, mixing everything thoroughly.
If you prefer a thicker sauce, sprinkle in the optional xanthan gum while stirring vigorously to avoid clumps.
Cook for another 2-3 minutes, ensuring all ingredients are well combined and heated through.
Garnish with chopped spring onions and serve hot.
Nutrition Facts
Calories |
1469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3371 mg | 147% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 13.7 g | ||
| Protein | 139.5 g | 279% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 173 mg | 13% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2142 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
