Black Pepper Chicken with Green Onions

5 from 1 vote

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.

Course Main Course

Cuisine Asian

Keyword asian, Chicken, dairy-free, dinner, egg-free, lunch, main, nightshade-free, nut-free

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 356kcal

Author Jenny Ross

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

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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.

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