Go Back
–+ servings
Black Pepper Chicken

Gluten-Free Black Pepper Chicken in One Pot for Easy Weeknights

This Easy Gluten-Free Black Pepper Chicken is a quick 25-minute one-pot meal that’s packed with juicy chicken and vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken use either breasts or thighs, cut against the grain for tenderness
  • 1 tbsp Light Soy Sauce marinates the chicken for added flavor; substitute with tamari for a gluten-free version
  • 1 tbsp Shaoxing Wine adds depth to the marinade; replace with dry sherry for a gluten-free option
  • 1 tbsp Cornstarch for marinade; tenderizes the chicken
For the Sauce
  • 1/2 cup Chicken Broth provides a savory base; can be substituted with vegetable broth for a lighter option
  • 1 1/2 tbsp Sugar balances the saltiness of soy sauce
  • 2 tsp Coarsely Ground Black Pepper delivers a sharp flavor profile
  • 1/8 tsp Salt enhances the overall flavor
For Cooking
  • 2 tbsp Peanut Oil used for stir-frying; any neutral oil can substitute
  • 1 tbsp Minced Ginger adds warmth and spice to the dish
  • 2 cloves Garlic minced to provide aromatic flavor
For the Vegetables
  • 1/2 White Onion chopped, adding sweetness and texture
  • 2 Bell Peppers chopped, contributing color and crunch

Equipment

  • Large Skillet
  • medium bowl
  • small bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine chicken with light soy sauce, Shaoxing wine, and cornstarch. Mix thoroughly and marinate for 10-15 minutes.
  2. Prepare the sauce by whisking together chicken broth, light soy sauce, Shaoxing wine, sugar, black pepper, and salt in a small bowl until smooth.
  3. Heat peanut oil in a skillet over medium-high heat. Add marinated chicken and sear for 1 minute without stirring. Flip and cook until slightly pink, about 2-3 minutes. Remove chicken and rest.
  4. In the same skillet, add another tablespoon of oil and sauté ginger and garlic for 30 seconds until fragrant. Add onion and bell peppers, stir-frying for 2-3 minutes until softened.
  5. Stir the prepared sauce and pour over the vegetables. Cook until sauce thickens slightly, about 2-3 minutes. Return chicken to the skillet and stir to coat.
  6. Transfer Black Pepper Chicken to a serving plate and serve immediately, ideally over steamed rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 50mgCalcium: 5mgIron: 10mg

Notes

Gather all ingredients before cooking to ensure a smooth process. Taste the sauce to adjust seasoning as needed.

Tried this recipe?

Let us know how it was!