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Black Pepper Chicken

Think Chinese takeout... but ultra-healthy and made in a jiffy! Here’s a time-saving tip—the night before, or the morning of, you can put the chicken in the marinade in a gallon-size baggie and refrigerate so it is all ready to go right before dinnertime. While you are at it, you may want to make double the amount of chicken and marinade. Put one of the bags in the freezer for a no-think, no-fuss dinner another night. This recipe is a family-serve recipe that feeds 6 to 8 people. This recipe is found in the "Speedy Skillet Meals" section on page 68 of the Trim Healthy Table Cookbook.

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Cooking Method:
Courses: ,
Servings: 6
Description

Think Chinese takeout... but ultra-healthy and made in a jiffy! Here’s a time-saving tip—the night before, or the morning of, you can put the chicken in the marinade in a gallon-size baggie and refrigerate so it is all ready to go right before dinnertime. While you are at it, you may want to make double the amount of chicken and marinade. Put one of the bags in the freezer for a no-think, no-fuss dinner another night. This recipe is a family-serve recipe that feeds 6 to 8 people. This recipe is found in the "Speedy Skillet Meals" section on page 68 of the Trim Healthy Table Cookbook.

Ingredients
  • 2 1/2 lbs chicken breasts (boneless, skinless chicken breasts or thighs (use breasts for FP), thawed if frozen, cut into 1⁄2-inch pieces (easily done with kitchen scissors)
  • 1/4 cup soy sauce (plus 2 Tablespoons)
  • 1/2 tsp ginger (ground ginger)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 1/2 tsp black pepper (or 3 teaspoons if you like more heat)
  • 1 Tbs rice vinegar
  • 4 Tbs extra virgin coconut oil (use only 2 Tbs for a FP meal)
  • 1 onion (sliced)
  • 6 stalks celery (finely sliced)
  • 1/2 large head cabbage (finely sliced; or one 16 ounce bag pre-sliced cabbage or coleslaw)
Instructions
  1. 1
    Place the chicken pieces in a bowl and add ¼ cup of the soy sauce, the ginger, onion powder, garlic powder, pepper, and vinegar. Allow to marinate for 10 minutes or so while you chop the vegetables (or do as described above and start marinating the night before or in the morning).
  2. 2
    Melt 2 tablespoons of the coconut oil in a large skillet over high heat. Once hot, add the marinated chicken. Allow the chicken to cook for a couple minutes on one side, then toss periodically in the hot oil for 3 to 4 more minutes or until just done. Transfer the chicken to a plate.
  3. 3
    Add the remaining 2 tablespoons coconut oil and all the veggies to the skillet. Add the remaining 2 tablespoons soy sauce and toss the veggies for 3 to 4 minutes, or until slightly wilted but still a bit crispy. Return the chicken to the pan, toss through, and serve.
Note

From Trim Healthy Table: MAKE A FAMILY MEAL

  • For the weight-loss plan, enjoy a big bowlful, no sides needed unless you want a salad or want to enjoy with some sautéed cauli rice or sautéed konjac noodles or konjac rice.
  • If you prefer to make this as an FP, be sure to use a total of only 2 tablespoons oil.
  • You can enjoy this in a bowl like the S version or over ¾ cup brown rice for an E.
  • Children and others needing Crossovers can enjoy the S version over brown rice.

Read it online: https://trimhealthymama.com/recipe/black-pepper-chicken/