Gluten-Free Black Pepper Chicken
Indulge in the rich, spicy flavors of black pepper chicken made gluten-free with tamari soy sauce. This recipe marries tender chicken with caramelized onions, creating a delicious and customizable dish. Perfect for a hearty meal served over rice or noodles.
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.
