35 min 2
Black Pepper Chicken
If you’ve ever felt magnetically pulled to a high-end Chinese buffet, invariably the pot of gold was the black pepper chicken. It might be breaded or it might be grilled, but here we’re going with baked.
½ cup organic chicken broth
½ cup sake
3 tablespoons gluten-free oyster sauce
1 teaspoon tamari
2 garlic cloves, minced
1 tablespoon Creole seasoning
1 teaspoon freshly ground black pepper
1 teaspoon chili powder
1 teaspoon ground ginger
1 pound free-range chicken tenders, cut into 1-inch pieces
½ red onion, sliced
½ red bell pepper, cut into strips
TipsOyster sauce almost always includes cornstarch, which strict paleo-ers and ketoers won’t like. Find the purest, most natural version of oyster sauce you can.
Directions Preparing:10 minCooking:25 min
Step 1In a medium bowl, whisk together the chicken broth, sake, oyster sauce, tamari, garlic, Creole seasoning, pepper, chili powder, and ginger.
Step 2Add the chicken, onion, and red bell pepper and toss to coat. Cover the bowl and marinate the chicken in the refrigerator for 30 minutes.
Step 3Preheat the oven to 350°F.
Step 4Transfer the chicken and marinade to a cast iron or ovenproof skillet. Bake the chicken until cooked through, mixing everything at least twice while in the oven, about 25 minutes.
Nutrition Facts (per serving of 2)