Celery Black Pepper Chicken

If you’re thinking of takeouts but worried about the nutritional value and cost, why not go for Celery black pepper chicken. It’s easy to make, low in carb, pack full of vitamins, satisfying and ready to eat in 30 minutes. You can also add shredded cauliflower to this menu to serve as rice.

As we all know that celery is good for all things health, it is high in anti-oxidant, rich in vitamins and minerals with a low glycemic index. Eating celery will give you the enjoyment of vitamins A, K, and C, plus minerals like potassium and folate. It’s also low in sodium. Plus, because of it’s low glycemic index, it has a slow, steady effect on your blood sugar. Celery helps fight a range of ailments, including inflammation, high blood pressure, and high cholesterol.

Chicken on the other hand is full of protein, chock full of calcium and phosphorous and also a lean meat which can help in healthy diet and healthy weight loss.

Here are the recipe for making this delicious menu:



¼ cup chicken broth

¼ cup coconut aminos (such as Bragg)

1 tablespoon rice vinegar

1 teaspoon fish sauce (such as Red Boat)

1 teaspoon freshly cracked black pepper (see note)

¼ teaspoon ground ginger


2 pounds boneless, skinless chicken breasts

¼ cup plus 2 teaspoons avocado oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper, plus more for serving

2 tablespoons arrowroot starch

4 celery stalks, ends trimmed and cut diagonally into 1-inch pieces

1 medium white onion, halved and thinly sliced (2 cups)

3 garlic cloves, very thinly sliced

Shredded Cauliflower, for serving as rice (optional)


For full enjoyment of this menu, it is recommended to use freshly cracked black pepper.

1. MAKE THE BLACK PEPPER SAUCE: Place the freshly cracked black pepper in a small bowl, whisk the broth together, coconut aminos, vinegar, fish sauce, black pepper and ground ginger. Put it on a side of your cooking work top  until ready to use.

2. MAKE THE CHICKEN: Cut the parched chicken breast into small cubes of approximately 1-inch in size. A parched chicken is the one placed on a cutting board and covered with parchment paper,  which has been pounded using a meat mallet or the bottom of a skillet until it is an even ¼ inch thick.

3. The cubed chicken is then placed in a medium bowl with 2 teaspoons of the avocado oil, salt and pepper. Mix to evenly coat, then add the arrowroot and mix again.

4. Heat a 1/4 of avocado oil under a medium -high heat using a large nonstick skillet. When the oil is very hot but not smoking, add the chicken to the skillet in a single layer and depending on the size of your serving, you may need to do this in two batches. Cook the chicken about 4 minutes per side until golden brown and cooked through, then transfer the chicken into a plate and put aside.

5. The fun part, add the celery and onion to the same skillet and cook over medium-high heat, stirring occasionally for approximately 4 minutes, until the vegetables are slightly tender but crunchy (it’s good when your vegetables are crunchy tender, it shows you haven’t lost all their nutrition during the cooking process). Add the garlic and cook for about 1 minute until fragrant, being careful not to burn.

6. It’s now time to bring the menu together, start by returning the chicken to the skillet with the black pepper sauce and bring to a boil. Under a low steady heat, let them simmer and cook until the sauce is thick, leaving the chicken coated with black bean sauce. This should last about approx. 5 minutes.

7. Remove the pan from the heat, mix the celery with the coated chicken and season with salt to taste. Serve as it is or with shredded cauliflower, and top with a sprinkle of pepper.

8. Bon Appétit !


490 calories

22g fat

17g carbs

53g protein

7g sugars