Paleo Black Pepper Chicken
Savor the bold, peppery flavors of Paleo Black Pepper Chicken—a wholesome, gluten-free twist on a classic takeout favorite. Tender, bite-sized chicken thighs are stir-fried to perfection with aromatic garlic, fresh ginger, and crisp bell peppers, all smothered in a rich, savory sauce made with coconut aminos, chicken broth, and freshly cracked black pepper. Thickened with paleo-friendly arrowroot powder, this dish achieves a luscious, glossy finish without sacrificing dietary preferences. Ready in just 35 minutes, it’s perfect for a quick weeknight dinner, and pairs beautifully with cauliflower rice or sautéed greens for a complete, nutrient-packed meal. Packed with bold flavors, vibrant vegetables, and a satisfying kick of black pepper, this recipe is sure to become a centerpiece of your paleo kitchen.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 0.25 cup Coconut aminos
- 0.25 cup Chicken broth
- 2 tablespoons Freshly cracked black pepper
- 2 tablespoons Coconut oil
- 3 cloves Garlic cloves
- 1 tablespoon Fresh ginger
- 1 small Yellow onion
- 1 medium Red bell pepper
- 2 stalks Green onions
- 1 tablespoon Arrowroot powder
- 1 tablespoon Water
- 0.5 teaspoon Sea salt
Instructions
Start by slicing the chicken thighs into bite-sized pieces.
Mince the garlic cloves and grate the fresh ginger. Thinly slice the onion and bell pepper. Chop the green onions and set aside.
In a small bowl, whisk together coconut aminos, chicken broth, and freshly cracked black pepper. Set aside.
In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the chicken pieces and season with sea salt.
Cook the chicken for about 5-7 minutes until browned and mostly cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of coconut oil. Add the minced garlic, grated ginger, sliced onion, and red bell pepper. Stir fry the vegetables for about 3-4 minutes until they are tender-crisp.
Return the chicken to the skillet and pour in the coconut aminos mixture. Stir well to coat the chicken and vegetables in the sauce.
In a small bowl, mix the arrowroot powder with water to create a slurry.
Pour the slurry into the skillet and stir continuously until the sauce thickens, about 1-2 minutes.
Taste the dish and adjust seasoning if necessary with additional sea salt or black pepper.
Garnish the dish with chopped green onions before serving.
Serve hot and enjoy your Paleo Black Pepper Chicken with your choice of Paleo-friendly sides, such as cauliflower rice or sautéed greens.
Nutrition Facts
Calories |
1423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2779 mg | 121% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 20.0 g | ||
| Protein | 123.4 g | 247% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 196 mg | 15% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1800 mg | 38% | |
*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.
