Gluten-Free Black Pepper Chicken

Elevate your dinner game with this Gluten-Free Black Pepper Chicken, a bold and flavorful stir-fry that’s perfect for weeknight meals! Tender bites of cornstarch-coated chicken thighs are pan-seared to perfection and married with a rich, savory-sweet sauce made from gluten-free tamari, honey, and freshly ground black pepper. Sautéed garlic, ginger, and vibrant bell peppers add layers of texture and depth, while the tangy hint of rice vinegar brightens every bite. Finished with a sprinkle of scallions and toasted sesame seeds, this easy 20-minute recipe is a gluten-free spin on the takeout classic that pairs wonderfully with steamed rice or cauliflower rice. Perfect for families and those with dietary preferences, this dish is sure to impress with its irresistible combination of spice, sweetness, and umami-packed goodness!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and toss them in a bowl with the cornstarch until evenly coated.

Step 2

In a separate bowl, mix tamari, rice vinegar, honey, and black pepper to create the sauce.

Step 3

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Step 4

Add the minced garlic and ginger to the oil and sauté for about 30 seconds until fragrant.

Step 5

Add the chicken pieces to the skillet and cook until they are golden brown and cooked through, about 6-8 minutes.

Step 6

Remove the chicken from the skillet and set aside.

Step 7

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.

Step 8

Return the chicken to the skillet, pour in the sauce, and stir well to coat the chicken and vegetables.

Step 9

Cook everything together for an additional 2-3 minutes until the sauce thickens slightly.

Step 10

Serve the black pepper chicken hot, garnished with chopped scallions and sesame seeds.

Nutrition Facts

Serving size	1160.3 grams (1160.3g)

Amount per serving	% Daily Value*
Calories	1948

Total Fat 109.40g	140%
Saturated Fat 22.10g	111%
Polyunsaturated Fat 28.50g
Cholesterol 567mg	189%
Sodium 12790mg	556%
Total Carbohydrate 99.10g	36%
Dietary Fiber 8.70g	31%
Total Sugars 44.70g
Protein 150.70g	301%

Vitamin D 32IU	159%
Calcium 242mg	19%
Iron 11mg	60%
Potassium 2436mg	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.

Source of Calories

Fat: 49.6%

Protein: 30.4%

Carbs: 20.0%