The Best Black Pepper Chicken (easy + gluten free!)
This black pepper chicken is a quick and flavorful dinner that tastes just like takeout but is completely gluten-free and dairy-free. It’s coated in a bold, peppery sauce with tender chicken and veggies — perfect for an easy weeknight meal!
Ingredients
For the chicken
- Cooking oil to generously cover the bottom of the pan
- 2 lbs. Chicken breast
- ½ cup Arrowroot
- ½ tbsp. Black pepper
- ½ tsp. Salt
For the Sauce
- 1 cup Chicken Broth
- ¼ cup Coconut aminos
- ¼ cup Rice Wine Vinegar
- ⅔ cup Honey
- ½ tbsp. Ginger Powder
- 2 tsp. Black Pepper
- 1 tsp. Salt
For the Veggies
- 1 tbsp. Gochujang optional
- 1 Bell Pepper sliced
- 1 Onion sliced
- 5 cloves Garlic minced
- 1 inch Piece of Ginger minced
Slurry
- 1 tbsp. arrowroot powder
- 1 tbsp. water
Instructions
- Cut the chicken into bite sized pieces, then mix in arrowroot and salt and pepper until coated.
- Sear the chicken in a skillet with oil until browned and almost cooked through but not quite, about 2-3 minutes per side depending on the thickness. Set aside on a paper towel lined plate.
- In a mixing bowl while the chicken cooks, whisk together the coconut aminos, honey, broth, vinegar, and spices. Set aside.
- In the same skillet the chicken was in, add the gochujang if using, garlic, ginger, pepper, and onion. Stir constantly for about 1-2 minutes, keeping the veggies a bit crunchy.
- Pour in the sauce mixture. Add back in the chicken and turn it up 1 notch above medium.
- Allow the chicken to finish cooking for another 1-2 minutes once the sauce boils. The chicken is done when it's no longer pink inside or a thermometer reguster 165F degrees.
- Turn it back to medium. In a separate bowl mix together the slurry ingredients, then pour it into into the sauce as you stir, letting it thicken right up. If it's still not thickened to your liking, repeat with another slurry.
- Spoon over rice, and sprinkle with scallions or sesame seeds if you like.