So, my daughter requested we go to Panda Express the other day. I found one thing there that was sort of keto, Black Pepper Chicken. Except, it wasn’t. Cornstarch!

So, I dug around and found a few different versions to learn from and came up with this one…

Here’s what you’re gonna need:

• 1 1/2 lbs chicken breast
• 2 stalks celery, sliced thin
• 1 1/2 cups onion, large dice
• 5 tbs cup soy sauce, divided
• 1/4 tsp ginger powder
• 2 tbs rice vinegar
• chili sauce of your choice (I used Sriracha)
• 1 1/2 tbs fresh ground black pepper (you may want to reduce this)
• 1/4 cup almond flour
• 4 tbs oil, divided (I used avocado oil)

1. Here we go, cut up that chicken breast into bite-sized pieces. Now toss it in a bowl with 3 tablespoons of the soy sauce, 1 tablespoon of the vinegar, the ginger powder, the almond flour, and a good squirt of the chili sauce. Stir it all up and stick it in the fridge to marinate for 30 minutes, stirring occasionally.
2. Now would be a good time to chop up the veggies and grind that black pepper.
3. Put your wok, or large skillet over high heat and get 2 tablespoons of the oil shimmering. Add that chicken mixture!
4. Brown the chicken in the oil, stirring a lot, until cooked through, then remove it from the wok.
5. Put in the rest of the oil and heat it up a bit.
6. Add in the veggies and cook them for about 45 seconds or so, not so their soft, but so they are cooked a bit and still have a bite.
7. Put in the remaining 2 tablespoons of soy sauce, the 1 tablespoon of vinegar, the cooked chicken, black pepper and another squirt of chili sauce.
8. Cook it up all together for about 30 seconds or so.
9. You can just serve it in a bowl, as pictured, or put it over riced cauliflower (Shirataki noodles could also be a good thing to use).

I’m not going to lie, this dish has a lot of pepper, so you may want to scale back a bit. I like it just the way it is and the monkey has judged this to be tasty!