Easy Black Pepper Chili Chicken with Bell Peppers (Gluten-Free)

When you are looking for a quick, flavorful weeknight meal, this Easy Black Pepper Chili Chicken with Bell Peppers (Gluten-Free) is the perfect solution. This dish combines tender, juicy chicken pieces with crisp bell peppers and a savory, aromatic sauce that packs a punch of heat and spice. It is a fantastic option for families who want a restaurant-quality meal at home without the gluten. Whether you are meal prepping for the busy week ahead or looking for a fast dinner fix, this recipe delivers bold flavors that will keep everyone coming back for seconds.

This recipe relies on high-quality aromatics and a perfectly balanced black pepper sauce to create its signature taste. You will need simple pantry staples to pull this meal together quickly.

• 1 1/3 pounds (600 g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons olive oil or avocado oil, divided
• 1 cup sliced bell peppers, a mixture of red and green
• 1 small red onion, cut into bite-sized chunks
• 2 garlic cloves, minced
• 1-2 small green chilies, thinly sliced (remove seeds for less heat)
• 2 tablespoons thinly sliced green onions, for garnish
• 1 1/4 cups low-sodium chicken broth (gluten-free)
• 2 tablespoons reduced-sodium gluten-free tamari or soy sauce
• 1 tablespoon gluten-free oyster sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sweet paprika
• 1 1/4 teaspoons freshly ground black pepper, divided
• 2 tablespoons cornstarch
• 1/4 cup cold water

Follow these tips to ensure your meal meets dietary needs and flavor expectations.

• Always check that your tamari and chicken broth are labeled gluten-free, as some brands contain wheat additives.
• If you cannot find gluten-free oyster sauce, a vegetarian mushroom stir-fry sauce is an excellent substitute.
• For extra color, feel free to add yellow bell peppers alongside the red and green varieties.
• Adjust the heat by adding more green chilies if you prefer a spicy kick, or omit them entirely for a mild version.
• Use fresh ground black pepper rather than pre-ground for a much more vibrant and aromatic sauce profile.

Step 1: Prepare the sauce and slurry

In a medium bowl, whisk together the chicken broth, gluten-free tamari, oyster sauce, garlic powder, onion powder, paprika, and 1 teaspoon of the black pepper. In a separate small bowl, mix the cornstarch with 1/4 cup cold water until completely smooth. Set both bowls aside to use later.

Step 2: Sear the chicken

Pat the chicken pieces dry with a paper towel to help them brown better. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-6 minutes until golden brown on the outside. Transfer the chicken to a plate and set aside, as it will finish cooking in the sauce.

Step 3: Cook the vegetables

Add the remaining tablespoon of oil to the same skillet. Add the sliced bell peppers, red onion, and green chilies. Sauté for 3-4 minutes until the vegetables are tender but still crisp. Reduce the heat to medium and stir in the minced garlic, cooking for about 30 seconds until fragrant.

Step 4: Combine and simmer

Pour your prepared sauce into the skillet, scraping up any delicious browned bits from the bottom. Return the chicken and any juices from the plate back to the pan. Bring to a gentle simmer for 3-5 minutes until the chicken is cooked through.

Step 5: Thicken and finish

Give your cornstarch slurry a quick stir to ensure it is smooth. Slowly pour it into the simmering sauce while stirring gently. Cook for 1-2 minutes until the sauce turns glossy and thick enough to coat a spoon. Remove from heat, finish with the remaining black pepper and green onions, and serve.

This dish is incredibly versatile. Here are a few ways to elevate your serving:

• Serve over a bed of fluffy jasmine or basmati rice to soak up the savory sauce.
• Pair with gluten-free rice noodles for a classic stir-fry presentation.
• Add a side of steamed broccoli or baby bok choy for extra greens.
• Serve with a cool cucumber salad to balance the heat of the black pepper.

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm the chicken and sauce gently in a skillet over medium-low heat with a small splash of water to loosen the sauce until it reaches 165°F (74°C).

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and chop the vegetables in advance to save time. When ready to eat, simply sear the chicken and proceed with the stir-fry steps for a quick meal.

Can I freeze this recipe?

This dish can be frozen in an airtight container for up to 2 months. Keep in mind that bell peppers may lose some texture after thawing, so reheat gently.

What can I serve with this recipe?

It pairs wonderfully with steamed rice, quinoa, or rice noodles. A side of stir-fried vegetables or a fresh salad also makes a complete, balanced meal.

How do I keep this recipe from drying out?

Avoid overcooking the chicken during the initial sear. By removing it early and finishing it in the sauce, you ensure the meat remains moist and tender.

If you enjoy quick and healthy dinners, check out these other favorites:

• Try our Easy Chicken Stir-Fry for another fast meal.
• Explore our collection of Healthy Gluten-Free Dinners for more inspiration.
• You might also love this Quick Vegetable Skillet for busy weeknights.

Creating a delicious and wholesome meal like this Easy Black Pepper Chili Chicken with Bell Peppers (Gluten-Free) does not have to be complicated. By focusing on fresh vegetables and a well-balanced sauce, you can put dinner on the table in under 40 minutes. This recipe is perfect for those who want a bold, savory meal that is both satisfying and safe for gluten-free diets. We hope your family enjoys the vibrant colors and deep, peppery flavors of this dish as much as we do. Happy cooking!

Easy Black Pepper Chili Chicken with Bell Peppers (Gluten-Free)

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• Author: Clarice
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 4 servings 1x
• Category: easy dinner
• Method: Stir-fry
• Cuisine: Fusion
• Diet: Gluten-Free

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Description

This quick and flavorful weeknight meal features tender chicken breast sautéed with vibrant, crunchy bell peppers and a zesty black pepper sauce. Perfectly balanced and completely gluten-free, this dish is a restaurant-quality solution for busy families. It is cooked in a single skillet for easy cleanup and offers customizable heat, making it a reliable favorite for anyone seeking a fast, healthy, and aromatic dinner.

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Ingredients

Scale 1x2x3x

1 1/3 pounds (600 g) boneless skinless chicken breasts, cut into 1-inch pieces

2 tablespoons olive oil or avocado oil, divided

1 cup bell peppers, sliced (red and green mix)

1 small red onion, cut into bite-sized chunks

2 garlic cloves, minced

1–2 small green chilies, thinly sliced

2 tablespoons green onions, sliced (for garnish)

1 1/4 cups gluten-free low-sodium chicken broth

2 tablespoons reduced-sodium gluten-free tamari

1 tablespoon gluten-free oyster sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon sweet paprika

1 1/4 teaspoons freshly ground black pepper

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Instructions

Step 1: Prepare the sauce and slurry

In a medium bowl, whisk together the chicken broth, gluten-free tamari, oyster sauce, garlic powder, onion powder, paprika, and 1 teaspoon of the black pepper. In a separate small bowl, mix the cornstarch with 1/4 cup cold water until completely smooth. Set both bowls aside to use later.

Step 2: Sear the chicken

Pat the chicken pieces dry with a paper towel to help them brown better. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-6 minutes until golden brown on the outside. Transfer the chicken to a plate and set aside, as it will finish cooking in the sauce.

Step 3: Cook the vegetables

Add the remaining tablespoon of oil to the same skillet. Add the sliced bell peppers, red onion, and green chilies. Sauté for 3-4 minutes until the vegetables are tender but still crisp. Reduce the heat to medium and stir in the minced garlic, cooking for about 30 seconds until fragrant.

Step 4: Combine and simmer

Pour your prepared sauce into the skillet, scraping up any delicious browned bits from the bottom. Return the chicken and any juices from the plate back to the pan. Bring to a gentle simmer for 3-5 minutes until the chicken is cooked through.

Step 5: Thicken and finish

Give your cornstarch slurry a quick stir to ensure it is smooth. Slowly pour it into the simmering sauce while stirring gently. Cook for 1-2 minutes until the sauce turns glossy and thick enough to coat a spoon. Remove from heat, finish with the remaining black pepper and green onions, and serve.

Pro Tips

• Avoid crowding the skillet when searing the chicken; working in batches ensures even browning.
• Wait to add salt until the very end, as the tamari and broth already provide a savory base.
• Keep the chicken pieces uniform in size to ensure they cook evenly and reach 165°F at the same time.
• If the sauce becomes too thick, whisk in an extra tablespoon of water or broth to reach your desired consistency.

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Notes

Adjust the number of green chilies to control the spice level. Use certified gluten-free oyster sauce and tamari to ensure the dish remains safe for gluten-sensitive individuals. Serve over steamed white or brown rice.

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Nutrition

• Serving Size: 1.5 cups
• Calories: 320
• Sugar: 4g
• Sodium: 650mg
• Fat: 12g
• Saturated Fat: 2g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 95mg