Step 1

Slice the chicken breasts to 1-inch cubes and in a bowl add and mix well with the seasonings from coconut aminos to garlic powder. Set aside in the fridge while you prepare other items.

Step 2

Prepare the bell pepper, celery, and onion in one bowl.

Step 3

In a separate bowl, mix and stir-well the black pepper sauce.

Step 4

In a 10 to 12-inch saute pan, add the avocado oil and preheat over medium heat for about 3 minutes. Test the temperature with a wooden chopstick, if it shows bubbles around the chopstick when inserting it into the oil, the temperature is hot enough. You can also use a thermometer to reach 350F/177C.

Step 5

In the meantime, lightly coat the chicken with the starch. Toss well.

Step 6

Add the chicken pieces one-by-one into the pan. Turn up the heat to medium-high. Pan fry the chicken in a single layer without disturbing for about 3 minutes on the first side. Then use a chopstick or tong to cook the flip side for about 2 minutes. Transfer them out to a separate plate.

Step 7

You should have some oil left in the skillet, if not, add 1 more tablespoon of oil. Saute the pepper, celery, and onion with 2 pinches of salt over medium-high heat for 1 minute.

Step 8

Return the chicken to the pan and pour-in the black pepper sauce. Toss to coat the sauce over for 1 minute.

Step 9

Turn off the heat. Transfer the food to a serving plate. Taste and season with more freshly ground black pepper or salt, if desired. Serve hot.