Ingredients

Scale

(Serves 4)

Chicken & veggies:

1½ lbs boneless chicken thighs or breasts, sliced thin
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
2 tbsp avocado oil

Black pepper sauce (you control the sodium & sugar!):

3 tbsp low-sodium soy sauce or coconut aminos (you love low-sodium options!)
2 tbsp oyster sauce (or hoisin-free mushroom sauce for GF)
1–2 tbsp sugar-free maple syrup (blood sugar friendly—you love this!)
2 tbsp rice vinegar
1 tbsp freshly cracked black pepper (the star—you love bold spice!)
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1½ tsp cornstarch + 1 tbsp water (slurry—for glossy finish)

For serving:

Sliced green onions
Extra cracked black pepper
Optional: Cauliflower rice or jasmine rice

Instructions

1. Stir-fry chicken:

Heat 1 tbsp oil in a large wok or skillet over high heat. Add chicken; stir-fry 5–6 minutes until golden and cooked through. Remove and set aside.

2. Stir-fry veggies:

Add remaining oil to skillet. Add bell peppers and onion; stir-fry 4–5 minutes until crisp-tender.

3. Make sauce & finish:

Add garlic and ginger; stir 30 seconds until fragrant.
Whisk sauce ingredients (except slurry) in a bowl; pour into skillet.
Bring to simmer; stir in cornstarch slurry. Cook 1–2 minutes until thickened.
Return chicken to skillet; toss to coat.

4. Serve:

Garnish with green onions and extra black pepper. Serve over cauliflower rice if desired.

💡 Pro Tips for Perfection:
✅ Use freshly cracked black pepper—pre-ground lacks aroma (crack it right before cooking!).
✅ Use chicken thighs—they stay juicier than breasts during high-heat cooking.
✅ Low-sodium mastery (you love this!):
→ Use coconut aminos + low-sodium oyster sauce
→ Boost umami with extra ginger and garlic
✅ Blood sugar friendly (you love this!):
→ Sugar-free syrup keeps net carbs ultra-low
→ Add 1 tbsp chia seeds to sauce for fiber + glycemic control
→ Net carbs: 8g/serving
✅ Low-carb/keto option (you love this!):
→ Already compliant! <10g net carbs/serving
→ Increase healthy fats: extra sesame oil + avocado slices
✅ Make ahead:
→ Chop chicken/veggies 1 day ahead
→ Mix sauce 1 week ahead
→ Cook just before serving for best texture

Prep Time & Nutrition (per serving):