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Craving a healthy meal but short on time? Try this Black Pepper Chicken recipe. It's packed with tender, juicy chicken and crispy, colorful, sweet bell peppers, all in a tasty black pepper sauce. And it takes just 20 minutes to whip up in the kitchen. And unlike traditional Black Pepper Chicken, this dish is gluten-free. That's because we used gluten-free tamari sauce. And it contains less sugar because we used a sugar substitute instead. Who knew that "fast" food could be good for you too!
Is black pepper sauce spicy?
Black pepper sauce is mildly spicy. Decrease or increase the amount of pepper in the recipe to fit your spice tolerance.
Is black pepper chicken gluten free?
Typically, black pepper chicken contains gluten; however, this version is made using gluten-free tamari soy sauce and sugar substitutes, making it healthier than takeout.
How do you make black pepper chicken?
Chicken is marinated in cornstarch, stir-fried with onions, ginger, garlic, and bell peppers, then finished with black pepper sauce containing chicken stock, tamari soy sauce, sugar substitute, and ground black pepper.
What are the benefits of black pepper?
Black pepper may enhance the absorption of essential nutrients such as calcium and selenium. It also boosts the absorption of curcumin, the active ingredient in turmeric. Additionally, black pepper may increase the number of good bacteria in your gut. So add some black pepper to your meals!
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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Serves
2 persons
Ingredients
- 2 Chicken Breasts, boneless, skinless, sliced into bite sized pieces
- 2 tablespoons Cornstarch
- 1 tablespoon Sesame Oil
- 1 Yellow Onion, diced large
- 1 teaspoon Ginger, minced
- 2 cloves Garlic, minced
- 1 Red Bell Pepper, diced large
- 1 Green Bell Pepper, diced large
- 3 tablespoons Tamari Soy Sauce, gluten-free
- 1/2 cup Chicken Stock
- 1/2 cup Sugar Substitute
- 1 teaspoon Ground Black Pepper
Instructions
Mix the diced chicken in a bowl with half the cornstarch, letting the chicken marinate for 10 minutes.
Add the onions to the pan, cooking for 2 minutes until the onions are translucent, before stirring in the ginger and garlic for 30 seconds.
Add the bell peppers with the onions, ginger, and garlic, and stir-fry for 2 minutes until the peppers begin to soften.
Mix the chicken stock, soy sauce, sugar substitute, ground black pepper, and the remaining cornstarch in a bowl.
Stir the sauce into the pan along with the seared chicken breast. Simmer the ingredients for 2 minutes until the chicken is fully cooked and the sauce has thickened.
Portion into plates or bowls, serving hot.
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