Black Pepper Chicken (Panda Express Copycat)

Check ingredients as you prepare them. These checks stay on this page.

• 1/2 cup Coconut aminos (or low-sodium soy sauce)
• 1/3 cup Water
• 2 tbsp Rice wine vinegar (or white wine vinegar)
• 1 tsp Blackstrap molasses (optional, omit for less sugar)
• 1 tbsp Arrowroot powder (or cornstarch)
• 2 tbsp Olive oil (divided)
• 2 lb Boneless skinless chicken breasts (cut into ¾-1 inch cubes)
• 1 each medium Bell pepper (sliced)
• 1/2 each medium Onion (sliced)
• 2 stalks Celery (sliced)
• 2 cloves Garlic (minced)
• 1/2 tsp Fresh ginger (minced)
• 1/2 tbsp Black pepper
• 1 tbsp Sesame seeds (optional)
• As Needed Salt

1. In a small mixing bowl, mix coconut aminos, water, vinegar, molasses, and arrowroot powder. Set aside.
2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat, until hot enough to sizzle when a drop of water hits it.
3. Add the chicken in a single layer. Saute for 5-6 minutes, stirring occasionally, until cooked through. Remove from the pan and cover to keep warm.
4. Add the second tablespoon of oil to the pan. Add the bell pepper, onion, and celery. Saute for 3-4 minutes, until tender.
5. Stir in garlic, ginger, and black pepper. Cook for about 1 minute, until the garlic is fragrant.
6. Add chicken back to pan and pour the sauce over it. Stir until thickened. Adjust salt to taste if needed.
7. Remove from heat and sprinkle with sesame seeds, if desired.