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Easy Black Pepper Chicken Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Black Pepper Chicken in Your Pressure Cooker

This bold black pepper chicken comes together quickly in your pressure cooker, yielding ultra-tender chicken coated in a savory pepper sauce, loaded with crunchy veggies and finished with warm sesame flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Mediterranean
Servings 2 people
Calories 588 kcal

Equipment

  • 1 Mixing bowl for marinating
  • 1 Skillet or wok for stir frying

Ingredients
  

Main ingredients

  • 1.5 pounds Boneless, skinless chicken breasts or thighs cut into 1 inch pieces
  • 1 tablespoon Coconut aminos or tamari/soy sauce
  • 1 teaspoon Baking soda
  • 1 tablespoon Apple cider vinegar
  • 3 ribs Celery chopped
  • 1 Medium yellow onion chopped
  • 1 large Green bell pepper chopped
  • 3 Green onions chopped and divided white and green parts
  • 1 inch Fresh ginger finely chopped
  • 2 cloves Garlic minced
  • 2 tablespoon Sesame oil
  • 2 teaspoon Fresh ground black pepper
  • 2 tablespoon Honey or maple syrup for sauce
  • ⅓ cup Beef stock
  • 3 tablespoon Coconut aminos for sauce
  • 1 teaspoon Fish sauce
  • 2 tablespoon Apple cider vinegar for sauce
  • 2 teaspoon Arrowroot powder or corn starch

Instructions
 

Instructions

  • Whisk together 1 tablespoon coconut aminos, 1 teaspoon baking soda, and 1 tablespoon apple cider vinegar. Add chicken pieces and coat evenly. Marinate for 10-15 minutes.
  • Chop all vegetables: celery, onion, bell pepper, and green onions. Mince garlic and chop ginger.
  • Heat 1 tablespoon sesame oil in a skillet or wok over medium-high. Add marinated chicken in one layer. Brown for 5–7 minutes. Remove and set aside.
  • If needed, add more oil and sauté chopped onion, celery, and bell pepper for 4–5 minutes until just tender.
  • Add garlic, chopped ginger, and white parts of green onions. Cook for 1–2 minutes until fragrant.
  • Return chicken to pan and toss with vegetables. Stir-fry 2–3 minutes until warmed and mixed well.
  • Whisk together beef stock, 3 tablespoon coconut aminos, 1 teaspoon fish sauce, 2 tablespoon apple cider vinegar, 2 tablespoon honey/maple syrup, and 2 teaspoon arrowroot powder. Add to pan and simmer 4–5 minutes until thickened.
  • Garnish with green parts of green onions. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator up to 4 days, or freeze up to 2 months. Reheat in microwave or skillet with a splash of broth to keep juicy.