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.