February 4, 2021
Black Pepper Chicken with Green Onions
Chicken is cooked in a floral pepper sauce that is sweet and savory. I like to serve this with kelp noodle rice flavored with a touch of sesame oil and coconut aminos.
Servings: 4
Calories: 356kcal
Ingredients
- 4 tablespoon black peppercorns coarsely ground, with a mortar and pestle but not a fine powder
- 2 pounds chicken thighs boneless skinless, cut into 1 inch pieces
- 1 1/2 teaspoons salt
- 1 tablespoon avocado oil
- 1/2 yellow onion sliced thin
- 4 garlic cloves minced
- 3 tablespoons coconut aminos
- 2 tablespoons monk fruit golden, or omit and double coconut aminos
- 2 tablespoons fish sauce optional, adds umami
- 1/2 cup chicken stock
- 4 green onions cut into 1 inch thick segments
- Limes to serve, optional
Instructions
- Toast the pepper over medium high heat in a large pan, stirring constantly for about 2-3 minutes, or until fragrant. Remove to a small bowl and set aside. Do not clean pan.
- Transfer a quarter of the pepper into a bowl with the chicken, add the salt and toss to combine evenly.
- Heat a tablespoon of oil over medium-high heat in the now empty pan and when hot, add the onion and cook until softened and beginning to brown, about 3-5 minutes. Add the garlic and cook until fragrant, one minute more. Add the chicken, coconut aminos, monk fruit, if using, 2 more tablespoons pepper, fish sauce, and chicken stock. Stir to coat evenly and then simmer covered for about 15 minutes, or until chicken is cooked through.
- Uncover and turn the heat up to high, stirring occasionally to reduce the sauce to a few tablespoons, about 5 more minutes. Add the green onions with 2 minutes of cooking remaining. Off heat, stir in lime juice. Season to taste with salt then sprinkle with the rest of the pepper just before serving.
Nutrition Facts
Black Pepper Chicken with Green Onions
Amount per Serving
Calories
356
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Cholesterol
215
mg
72
%
Sodium
2147
mg
93
%
Potassium
803
mg
23
%
Carbohydrates
12
g
4
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
46
g
92
%
Vitamin A
231
IU
5
%
Vitamin C
6
mg
7
%
Calcium
88
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
Cucumber Seaweed Salad with Miso, Sesame Dressing
Miso, sesame, and coconut aminos lend a sweet and umami taste while rice vinegar brightens up crisp cucumbers and seaweed in an easy Asian-inspired side salad.
Servings: 2
Calories: 32kcal
Ingredients
- 1/4 cup dried wakame seaweed
- 1/4 teaspoon toasted sesame oil
- 1/2 tablespoon white miso paste
- 1 tablespoon coconut aminos
- 1 teaspoon rice vinegar
- 1/2 English cucumber sliced thin
- salt to taste
Instructions
- Rehydrate the wakame by covering it completely in hot water. Set aside to soak.
- Combine the sesame oil, miso paste, coconut aminos, and rice vinegar in a bowl and stir until completely smooth.
- Squeeze the water from the rehydrated wakame and add it to the dressing along with the the sliced cucumbers. Toss to combine and season with salt as desired.
Nutrition Facts
Cucumber Seaweed Salad with Miso, Sesame Dressing
Amount per Serving
Calories
32
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
331
mg
14
%
Potassium
120
mg
3
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
83
IU
2
%
Vitamin C
2
mg
2
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
