Salt and Pepper Chicken

About

Salt and pepper chicken is one of the most addictive dishes made with savory chicken thighs, sweet, crunchy bell peppers, and onions coated in plenty of kosher salt, freshly cracked black pepper and garlic. The final dish is tossed with sliced scallions and served immediately. Feel free to serve this dish with a side of avocado or cauliflower rice to keep things easy yet delicious. Keto Salt and Pepper Chicken is a great Low Carb Chinese recipe.

How should the final dish taste?

The final dish should be wonderfully salt and peppery. If you are unsure if you have enough black pepper, add more! You should briefly cook the bell peppers and onions to remove the rawness and remain crunchy. The final dish’s texture should have the tender chicken alongside crunchy, sweet bell peppers and onions. After the skillet has been removed from the heat, add the scallions and give them a toss. All the ingredients should be fresh!

How should the bell peppers be cut?

Cut off the sides of the bell peppers to create four somewhat equally sized pieces. Cutting the bell peppers this way will leave the core intact so you can toss out the seeds and membranes in one piece. Each piece should then be cut on a diagonal in one direction and then in the other to create triangular shaped pieces.

Serving suggestion

Please serve Keto Salt and Pepper Chicken with Keto Cauliflower rice

Ingredients

1 tablespoon avocado oil
1 ¼ pound chicken thigh
½ teaspoon coarse kosher salt by morton
½ teaspoon black pepper
5 clove garlic, fresh
½ tablespoon avocado oil
1 large – 3" diameter x 3 3/4" green bell peppers, raw
1 large – 3" diameter x 3 3/4" red bell peppers, raw
1 large – 3" diameter x 3 3/4" orange bell pepper
1 small onion
¼ teaspoon coarse kosher salt by morton
6 large scallions

Instructions

To start, prep all the ingredients, including the chicken thighs, bell peppers, scallions, garlic, and onions. You will want to make sure all the ingredients are ready to go into the skillet as stir-fries cook quickly. Dice the boneless chicken thighs into 1” pieces with a sharp knife, place into a bowl, and set aside. Mince the garlic and set it aside. Cut the sides off of the bell peppers, leaving the membrane and seeds on the center part. Cut each bell pepper slice on a diagonal to make triangular pieces.
Cut an onion in half and peel off the skin. Cut each half into quarters and break them apart.
Preheat a large nonstick skillet or wok over high heat. Make sure the skillet or wok is very hot. Then add in the oil and swirl the pan. Add in the chicken and allow the chicken to cook undisturbed for several minutes until the bottoms are browned very nicely. While the chicken is browning, you can add in ½ tsp kosher salt and ½ tsp black pepper. Stir the chicken now and finish cooking it all the way through.
Add in the minced garlic and give the chicken a toss. Cook for 30 seconds so the garlic can become fragrant. Place the chicken in a separate bowl and set aside.
Add in ½ tbsp of oil and swirl the pan. Add in the onions and cook for 1 minute, stirring constantly. Then add in the bell peppers. Cook the bell peppers until they are just beginning to soften. They should still be reasonably crunchy (remember they will continue to cook in the next step)—Season the onions and peppers with ¼ tsp kosher salt.
Add the chicken back into the pan with the bell peppers, giving the entire mixture a good toss to distribute all the ingredients evenly—taste adding more salt and pepper if desired.
Salt and pepper chicken should be salty and peppery! Top the finished dish with sliced scallions.