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Keto Black Pepper Chicken Sauce and Rice Recipe

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A bold and tasty keto black pepper chicken stir-fry with cauliflower rice. Low in carbs, high in flavor, and ready in about 30 minutes. Great for meal prep and perfect for easy weeknight meals.

Ingredients

Scale

For the Chicken and Sauce:

  • 1.5 lbs boneless chicken thighs or breasts, chopped

  • 2 tbsp coconut aminos or low-sodium soy sauce

  • 1 tbsp oyster sauce (optional)

  • 1 tsp sesame oil

  • 1.5 tsp freshly ground black pepper

  • 2 garlic cloves, minced

  • 1 tbsp avocado oil or olive oil

  • 1/2 tsp chili flakes (adjust to taste)

  • Salt to taste

For the Cauliflower Rice:

  • 1 medium head of cauliflower, riced

  • 1 tbsp butter or ghee

  • Salt to taste

Instructions

  1. Marinate Chicken: In a bowl, mix chopped chicken, soy sauce, oyster sauce, sesame oil, and half the pepper. Let sit 15–30 minutes.

  2. Make Cauliflower Rice: While the chicken marinates, cook cauliflower rice in butter over medium heat with a pinch of salt. Stir-fry 5–7 minutes. Set aside.

  3. Cook Chicken: Heat oil in a pan or wok. Add garlic, stir 30 seconds. Add chicken and cook 6–8 minutes until browned and cooked through.

  4. Finish Sauce: Stir in remaining black pepper and chili flakes. Let bubble 1–2 minutes.

  5. Serve: Spoon chicken and sauce over cauliflower rice. Garnish with green onions or sesame seeds if you like.

Notes

  • Use fresh ground black pepper for best flavor.

  • Store leftovers in the fridge for up to 4 days.

  • Freezes well in portions.

  • You can skip oyster sauce if needed.

  • Works with beef, shrimp, or tofu too.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-black-pepper-chicken-sauce-and-rice/