Gluten-Free Black Pepper Chicken
Bold, flavorful, and naturally gluten-free, this Gluten-Free Black Pepper Chicken recipe is a weeknight favorite that’s ready in just 40 minutes! Tender chicken thighs are coated in cornstarch for a crispy finish, then tossed with vibrant stir-fried veggies and a savory-sweet sauce made with tamari, rice vinegar, honey, and freshly ground black pepper. Enhanced by aromatic garlic and ginger, this dish delivers a delightful punch of umami and spice in every bite. Garnished with scallions and sesame seeds, it's the perfect gluten-free dinner option for families or meal preppers alike. Pair it with steamed rice or a fresh salad to create a wholesome and satisfying meal!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 3 tablespoons Cornstarch
- 1 cup Tamari (gluten-free soy sauce)
- 2 tablespoons Rice vinegar
- 2 tablespoons Honey
- 2 teaspoons Freshly ground black pepper
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 Green bell pepper, sliced
- 1 Red bell pepper, sliced
- 1 Onion, sliced
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 2 Scallions, chopped for garnish
- 1 tablespoon Sesame seeds for garnish
Instructions
Cut the chicken thighs into bite-sized pieces and toss them in a bowl with the cornstarch until evenly coated.
In a separate bowl, mix tamari, rice vinegar, honey, and black pepper to create the sauce.
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the minced garlic and ginger to the oil and sauté for about 30 seconds until fragrant.
Add the chicken pieces to the skillet and cook until they are golden brown and cooked through, about 6-8 minutes.
Remove the chicken from the skillet and set aside.
In the same skillet, add the sesame oil and stir-fry the sliced green and red bell peppers, and sliced onion until they are soft, about 3-4 minutes.
Return the chicken to the skillet, pour in the sauce, and stir well to coat the chicken and vegetables.
Cook everything together for an additional 2-3 minutes until the sauce thickens slightly.
Serve the black pepper chicken hot, garnished with chopped scallions and sesame seeds.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 12790 mg | 556% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 44.7 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 242 mg | 19% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2436 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
