Flavorful and Gluten-Free: The Ultimate Black Pepper Chicken Recipe
Little introduction is needed for this scrumptious Black Pepper Chicken recipe- particularly if you are a lover of bold and spicy flavors. Let’s explore the wonderful world of Black Pepper chicken with the pleasant surprise of it being gluten-free! Join us in the Fricken’ Kitchen while we uncover a brief history, key ingredients and then finally share our gluten-free recipe along with some exciting customizations to explore.
Understanding Black Pepper Chicken
Black Pepper Chicken is beloved for its bold, spicy kick. A staple in many Asian cuisines, its depth and complexity can obviously be attributed to the fiery flavor of black pepper – the star of the show. Our Black Pepper Chicken is primarily inspired by Chinese and Thai cuisine as it incorporates classic stir-fry techniques and flavors commonly found in the culinary traditions of these countries. This healthy Asian recipe is believed to have originated in the Sichuan province of China, renowned for its bold and fiery flavors. Over time, it spread to various parts of Asia, each region adding its unique twist. Today, it’s a beloved dish worldwide, cherished for its powerful pepper punch.
Key Ingredients
Let’s take a closer look at the key ingredients in our gluten-free version. You’ll need four pounds of boneless, skinless chicken (breasts or thighs work beautifully), three large onions, three tablespoons of olive oil, and a quarter cup of tamari soy sauce, a gluten-free alternative. Tamari soy sauce is wheat-free alternative and provides the same savory umami flavors we all know and love. Olive oil serves as a heart healthy alternative to vegetable oil and is prevalent among our recipes here at Fricken’ Kitchen. These ingredients ensure that our Black Pepper Chicken is both delicious and safe for those with gluten sensitivities.
The Flavorful Marinade
The secret to outstanding Black Pepper Chicken lies in the marinade. Our marinade features tamari soy sauce, oyster sauce, minced garlic, ground ginger, sugar, and freshly ground black pepper. This concoction tenderizes the chicken while infusing it with a symphony of flavors.
Serving Suggestions & Customizations
Serve your gluten-free Black Pepper Chicken over a bed of steamed rice or noodles. To elevate the dish, consider garnishing it with chopped green onions for a pop of color and freshness.
Now, let’s talk customizations. The beauty of Black Pepper Chicken is its adaptability. Here are a few ideas to make it your own:
- Spice It Up: Adjust the black pepper to your preferred level of spiciness.
- Vegetarian Twist: Replace chicken with tofu or your favorite meat substitute.
- Veggie Delight: Add your favorite vegetables, like bell peppers or broccoli, for added color and nutrition.
- Nutty Crunch: Sprinkle crushed peanuts or cashews for an extra layer of texture and flavor.
Incorporating gluten-free ingredients without sacrificing flavor, our Black Pepper Chicken recipe is a culinary adventure you won’t want to miss. So, gather your ingredients, fire up the stove, and embark on a flavor-packed journey with our gluten-free Black Pepper Chicken.
We’d love to hear about your experience making this gluten-free dish. Did you try any of the customizations? Have questions or suggestions? Share your thoughts in the comments below. Happy cooking!
Try some of our other Asian-Inspired dishes!
- Cashew Chicken – A savory meal prep with snap peas and water chestnuts to go with the tender chicken and crunchy cashews, all bathed in a flavorful sauce.
- Honey Sriracha Garlic Chicken – An incredibly simple yet delicious recipe. Sweet honey with spicy chili sauce brought together by savory garlic.
- Beef and Broccoli – A classic Chinese-American dish with worldwide popularity. A delectable stir-fry combining tender slices of beef with crisp, vibrant broccoli florets, cooked in a savory sauce.
Gluten-Free Black Pepper Chicken
Equipment
- 1 large wok or skillet
Ingredients
- 4 lbs boneless, skinless chicken breasts or thighs cut into bite-sized pieces
- 3 large onions thinly sliced
- 3 tbsp olive oil
- ¼ cup tamari soy sauce (gluten free soy sauce)
- 1 tbsp oyster sauce
- 3-4 tbsp freshly ground pepper a bit spicy, please adjust for taste
- 5 cloves garlic minced
- 2 tsp ground ginger
- 1 tsp sugar
- salt to taste
- 1 cup chicken broth
Instructions
Marinade the Chicken
- In a bowl, combine the tamari soy sauce, oyster sauce, minced garlic, ground ginger, sugar, and 3-4 tablespoons of freshly ground black pepper. Adjust the black pepper to your desired level of spiciness. Mix well.
- Add the chicken pieces to the marinade, making sure they are well coated. Let it marinate for at least 20 minutes, or you can refrigerate it for a few hours for better flavor.
Cook the Chicken & Sauté the Onions
- Heat half of the olive oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken pieces and stir-fry until they are cooked through and browned, about 8-10 minutes. You may need to do this in batches to avoid overcrowding the pan. Remove the cooked chicken from the skillet and set it aside.
- Heat the other half of olive oil over medium heat and saute the sliced onions until they become soft and slightly caramelized, about 10-12 minutes. You may do this in a separate skillet at the same time as the chicken, or remove the chicken and do in the same skillet.
Combine, Season & Serve
- Return the cooked chicken to the skillet with the sautéed onions.
- Adjust the black pepper and salt to taste.
- Pour in the chicken broth to create a flavorful sauce. Stir well and let it simmer for a few more minutes, allowing the sauce to thicken slightly.
- Serve hot over steamed rice or noodles. Garnish with chopped green onions if desired.
