Low Carb Black Pepper Chicken

Looking for a quick, flavorful dinner option that’s perfect for a low-carb lifestyle? This Low Carb Black Pepper Chicken recipe combines tender, bite-sized chicken thighs with a medley of crisp bell peppers and onions, all coated in a savory, peppery soy-based sauce. Infused with the aromatic flavors of garlic and ground ginger, this stir-fry is cooked in coconut oil for added richness and enhanced with a touch of rice vinegar for tangy depth. Ready in just 35 minutes and optionally thickened with keto-friendly xanthan gum, this dish is a perfect blend of bold flavors and wholesome ingredients. Serve it hot, garnished with fresh spring onions, for a satisfying weeknight meal that’s gluten-free, low-carb, and irresistibly delicious!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Start by cutting the boneless, skinless chicken thighs into bite-sized pieces.

Step 2

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.

Step 3

Heat 1 tablespoon of coconut oil in a large pan or wok over medium-high heat.

Step 4

Add the minced garlic and ground ginger to the pan, stir for about 30 seconds or until fragrant.

Step 5

Increase the heat to high, then add the seasoned chicken pieces to the pan, spreading them into a single layer.

Step 6

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.

Step 7

In the same pan, heat the remaining 1 tablespoon of coconut oil. Add the sliced onion, green bell pepper, and red bell pepper.

Step 8

Stir-fry the vegetables for about 4-5 minutes, or until they start to soften.

Step 9

Return the cooked chicken to the pan with the vegetables.

Step 10

Add the soy sauce, remaining 1 teaspoon of black pepper, and rice vinegar, mixing everything thoroughly.

Step 11

If you prefer a thicker sauce, sprinkle in the optional xanthan gum while stirring vigorously to avoid clumps.

Step 12

Cook for another 2-3 minutes, ensuring all ingredients are well combined and heated through.

Step 13

Garnish with chopped spring onions and serve hot.

Nutrition Facts

Serving size	(967.8g)

Amount per serving	% Daily Value*
Calories	1468.8

Total Fat 83.9g	0%
Saturated Fat 38.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 625mg	0%
Sodium 3371.4mg	0%
Total Carbohydrate 35.6g	0%
Dietary Fiber 9.7g	0%
Total Sugars 13.7g
Protein 139.5g	0%

Vitamin D 35IU	0%
Calcium 173.3mg	0%
Iron 8.1mg	0%
Potassium 2141.9mg	0%

*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.

Source of Calories

Fat: 51.9%

Protein: 38.3%

Carbs: 9.8%