• Amanda Mirabella

Garlic Pepper Chicken

Updated: May 19

I wanted to emulate a local Thai restaurant's garlic pepper chicken that I adore! I am not sure I succeeded in making a copy-cat, but this recipe is delicious and fulfilling.You can adjust the spice to your liking and add in other vegetables (carrots, cauliflower, etc.) if you'd like. If you ever have questions about modifications, don’t hesitate to contact me!


As a note- all of my recipes are gluten free, unless I specify otherwise! I primarily eat that way, so it’s what you’ll find most often on my feed. I don’t use a lot of dairy or soy, but you’ll see some recipes that include those ingredients. This recipe is gluten and dairy free, but contains soy (tamari is gluten free soy sauce). If you can’t tolerate soy, sub coconut aminos!


For recipes, tips, and holistic nutrition information, follow along on Instagram @Mirabella Holistic Health!


Chicken

~1.5 lbs pastured chicken breasts

2 tsp tapioca flour

1/2 tsp salt

1/2 tsp pepper


Avocado oil


Sauce

2 Tbsp tamari

2 Tbsp coconut aminos

1 Tbsp rice wine vinegar

1/2 Tbsp + 1 tsp toasted sesame oil

3/4 cup broth (I used chicken)

~1 inch grated ginger

1 tsp red pepper

1 tsp honey

1/4 tsp pepper

1/4 tsp onion powder

~5 garlic cloves, thinly sliced 

1/4 white onion, thinly sliced

1 tsp arrowroot powder


Optional: I love spicy food so I added extra peppers, but they're not essential! The tellicherry pepper are easier to find but the chiltepins aren't very common. If you're using, add them to the sauce.

1/2 tsp ground tellicherry peppercorns

~3 chiltepins, crushed

You could also add a bit of chili paste or extra red pepper


Green onions

Cilantro

Sesame seeds


Instructions

-Lay out chicken breasts on a cutting board, and using the flat side of a meat mallet (or a heavy skillet), pound until the chicken Is ~ 1/4 -1/2 inch thick. Cut the chicken into cubes ~ 1/2 inch wide

-In a bowl, mix tapioca flour, salt, and pepper, then add In chicken. Toss until chicken Is coated

-Heat a cast Iron skillet over medium high-heat, then add avocado oil. Add the chicken in batches, and cook until golden brown (~3 mins per side)

-When each batch is done, set aside and add a little more avocado oil to continue cooking chicken until all is done

-Mix Ingredients for the sauce, except for the arrowroot powder

-When all chicken is cooked, adjust the heat to low, and add all of the chicken back to the skillet. Add the sauce, and let it simmer for ~5 mins. It will begin to thicken, then sprinkle in the arrowroot powder. Whisk, then continue simmering

-Once the sauce has thickened, remove chicken and sauce from heat


Steamed broccoli and rice

~2 heads of broccoli, chopped into small florets


1 cup of white rice

1.5 cups of water

dash of salt


Instructions

-Steam broccoli and set aside. I like to undercook slightly so the broccoli is crisp and can be mixed with the chicken and rice without getting soggy and overcooked!


-Put rice, water, and salt in a small pot and bring to a boil

-Lower heat, and simmer for ~ 15 mins

-When rice is cooked through, set aside


-Layer rice, broccoli, and chicken, and top with sliced green onions, cilantro, and sesame seeds. Enjoy!

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