After going gluten free, chinese take out was cut completely out of my routine. I knew it would be so hard to find a restaurant that used gluten free soy sauce. Plus the cross contamination scared me. So the only option was to master making Chinese inspired dishes at home! This easy black pepper chicken recipe is made with gluten free soy sauce to ensure it is gluten free. This recipe is also dairy free and nut free!
This gluten free black pepper chicken recipe has juicy tender and crispy chicken, fresh vegetables. It is topped with a rich savory black pepper sauce, just like my favorite chinese takeout version! I also love to make my own gluten free chicken and broccoli at home as well as this gluten free chicken teriyaki!
I love easy weeknight dinners with chicken! Any recipe that takes less than 30 minutes to make and cooks up in just ONE PAN is my ideal recipe! This slow cooker chicken satay also cooks up in one pan as well! These air fryer chicken burgers are also a quick no mess recipe!
why you’ll love this allergy friendly recipe
- This Black Pepper Chicken Recipe is incredibly easy to make because it requires minimal preparation and cooking time! Basically my ideal way to make dinner on a weeknight! The less ingredients the better!
- To make this recipe in 30 minutes or less, I like to have all my ingredients prepped and ready to go before I start cooking. This means slicing the chicken, chopping the vegetables, and measuring out the sauces beforehand. Then, when I’m ready to cook, I can easily whip up this dish in a short amount of time.
- Using just one pan for this entire recipe significantly reduces cleanup time…and if you know me you know I HATE doing dishes! After cooking the chicken, you can remove it to a plate and then cook the vegetables in the SAME PAN! By the end of the meal, you only have one pan to wash. This makes this easy dinner redcipe super convenient and time-saving. This is super helpful because on a weeknight I just want to be relaxing.
- This gluten free Black Pepper Chicken Recipe is the perfect Chinese American dish for busy weeknights because it’s fast, easy. It tastes just like my favorite Chinese restaurant takeout!
- I like to cook a larger batch so I can enjoy leftovers throughout the week.
ingredients & substitutions
Chicken: I like to use boneless skinless chicken breasts. You can also use chicken thighs. To save time, feel free to use a rotisserie chicken! This protein can be replaced with tofu, shrimp, or beef.
Cornstarch: This is to make the chicken crispy and the sauce thick. You can also use arrowroot powder, gluten free flour or potato starch.
Red bell pepper: I like red the best but can be replaced with green bell pepper, yellow bell pepper, or orange bell pepper.
Green beans: Any asian inspired vegetable you normally find in your favorite take out will work here! You can also substituted with broccoli, snap peas, or carrots in this Black Pepper Chicken Recipe.
Gluten-free soy sauce: I use gluten free soy sauce most often but it can also be replaced with tamari or coconut aminos since those are naturally gluten free as well. This helps create the base flavor for the Chinese takeout-style brown sauce.
directions
Step 1
Cut chicken breasts into thin strips. Always remember to cut the meat AGAINST the grain. I also make sure to maintain the same thickness and size for each slice of chicken so the cook time is consistent. In a bowl, combine chicken with cornstarch, salt, and pepper. Toss to coat. This step makes crispy and tender chicken just like you’d get at a Chinese restaurant!
Heat vegetable oil in a large skillet or wok over high heat. Add chicken and cook through until slightly browned and fully cooked. Remove from pan and set aside.
Step 2
Add more oil to the pan if needed. Stir-fry red bell pepper and green beans until crisp-tender.
Step 3
Add garlic and ginger, sauté for a short time until fragrant.
Step 4
Return chicken to the pan.
Stir in soy sauce. Season with black pepper to taste.
Step 5
In a small bowl, whisk together soy sauce, black pepper, cornstarch, and water.
Step 6
Pour the black pepper sauce over the stir-fry and cook until thickened.
Serve the Black Pepper Chicken stir-fry over a bed of jasmine rice.
expert tips & tricks
To achieve the perfect Black Pepper Chicken Recipe, start by ensuring your wok or skillet is incredibly hot before adding oil. This guarantees a crispy sear on your proteins and vegetables.
Prepare all your ingredients beforehand to maintain a consistent cooking pace. For extra flavor, consider marinating the chicken in soy sauce, garlic, and ginger before cooking.
To prevent overcrowding the pan and steaming the ingredients, cook in batches if necessary.
Experiment with different vegetables and protein options to keep your gluten free Black Pepper Chicken Recipe exciting.
serving, storing and meal prepping
To serve, I spoon the hot Black Pepper Chicken Recipe over a bed of jasmine rice.
For storing leftovers in the fridge, I always let the stir-fry cool completely before transferring it to an airtight container. I store in the fridge for 3-4 days.
To reheat, warm it up the gluten free Black Pepper Chicken Recipe in a skillet over medium heat or in the microwave.
For freezer storage, I let the chinese stir fry cool completely. Then, I portion it into individual meal-prep containers. Freeze for up to 3 months.
To reheat frozen meals, I like to thaw the gluten free Black Pepper Chicken Recipe overnight in the refrigerator before reheating on the stovetop or microwave.
Looking for more allergy friendly easy recipe?
If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!
30-Minute Black Pepper Chicken Recipe (Gluten Free)
Ingredients
For the chicken:
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 2 tablespoons cornstarch
- salt and pepper to taste
For the stir-fry:
- 1 red bell pepper sliced
- 1 cup green beans trimmed and cut into shorter pieces
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 3 tablespoons gluten-free soy sauce
For the black pepper sauce:
- 2 tablespoons gluten-free soy sauce
- 1 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
For serving:
- Cooked jasmine rice
Instructions
- Cut chicken breasts into thin strips.
- In a bowl, combine chicken with cornstarch, salt, and pepper. Toss to coat.
- Heat vegetable oil in a large skillet or wok over high heat.
- Add chicken and cook through until slightly browned and fully cooked. Remove from pan and set aside.
- Add more oil to the pan if needed. Stir-fry red bell pepper and green beans until crisp-tender.
- Add garlic and ginger, sauté for a short time until fragrant.
- Return chicken to the pan.
- Stir in soy sauce.
- Season with black pepper to taste.
- In a small bowl, whisk together soy sauce, black pepper, cornstarch, and water.
- Pour the sauce over the stir-fry and cook until thickened.
- Serve the stir-fry over a bed of jasmine rice.
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