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Basil Black Pepper Chicken & Broccoli

The perfect weeknight meal is here! This black pepper chicken & broccoli is a simple skillet dinner that comes together speedily with a hint of spice.

The perfect weeknight meal is here! This black pepper chicken & broccoli is a simple skillet dinner that comes together speedily with a hint of spice.

Ingredients

Scale
  • 1 lb / 454 g boneless skinless chicken thighs, sliced thinly
  • 2 tbs / 30 ml avocado oil, divided
  • 2 tbsp / 20 g potato starch, this is my favorite
  • 2 tsp / 8 g granulated garlic
  • 1 tsp / 4 g black pepper, see notes
  • 1 tsp / 2 g ground ginger
  • 1/2 tsp fine sea salt
  • 1/4 cup / 60 ml chicken broth
  • 3 tbsp / 45 ml coconut aminos, I like this one
  • 3 tbsp / 45 ml honey
  • 2 tbsp / 30 ml rice or white wine vinegar
  • 1 tsp / 5 ml fish sauce
  • 2 crowns broccoli, chopped in bite size florets
  • 1 medium bell pepper, de-seeded & sliced in strips
  • 1 cup / 100 g shredded carrot
  • juice of 1 lime, or to taste
  • 1/2 cup torn or chopped fresh Thai or sweet basil
  • handful crushed or chopped dry roasted peanuts, optional

Instructions

COAT: Toss the sliced chicken thighs and 1 tablespoon / 30 milliliters of the avocado oil together in a bowl to coat. In a small bowl, mix together the potato starch, granulated garlic, black pepper, ginger and salt until combined. Sprinkle the seasoning mixture over the chicken and toss again to coat evenly.

WHISK: Measure the broth, coconut aminos, honey, vinegar and fish sauce into a small bowl & whisk to combine.

BROWN: Preheat a large skillet with the remaining 1 tablespoon / 30 milliliters of the avocado oil over medium high heat. Slide in the sliced chicken and cook in a single layer, turning once or twice, until the chicken is golden in spots and just cooked through. Transfer the browned chicken to a plate.

SOFTEN: Add the broccoli, bell pepper & carrots to the skillet. Add a good splash or two of water and then cover the pan so that the vegetables steam and the broccoli turns bright green, about 2 – 3 minutes. Uncover the skillet and stir the vegetables, then reduce the heat to medium and add the chicken back to the skillet.

REDUCE: Pour the broth mixture over the chicken and stir through. Simmer the sauce until it reduces and thickens enough to lightly coat the chicken and vegetables, a minute or so. If you like a thinner sauce, feel free to add another splash or so of broth or water.

SERVE: Remove the skillet from the heat and squeeze over the fresh lime. Scatter with the fresh basil and peanuts if using, then serve immediately.

Notes

If you like, swap 1 tablespoon of toasted sesame oil for the avocado oil used to cook the chicken.

If you like more spice, you can increase the black pepper up to 2 teaspoons. For extra heat, feel free to add crushed red pepper flakes to taste.

If you like your broccoli on the softer side, blanch the broccoli before following the rest of the recipe. As written, the broccoli will be tender but still have some bite to it.

Black pepper is a Stage 1 AIP reintroduction. Bell peppers are a Stage 3 reintroduction. Potato starch is a Stage 4 AIP reintroduction, but you can swap it for arrowroot starch or omit if you like.