A thick black pepper glaze sticks to every piece of chicken and green bean and gives just the right amount of heat for this easy Asian-style dinner. Done in 30 minutes or less, this includes your protein, veggie and carb. The unique heat and flavor of the sauce utilizes one of the unsung ingredient heros: simple black pepper. The lovely color of the sauce elevates your weeknight dinner. This Gluten Free Black Pepper Chicken & Green Beans is free of these allergens: gluten/wheat, dairy, egg, peanut, tree nut and has a soy free option too!
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Why I love this Black Pepper Chicken & Green Beans Dinner:
Words fail me when it comes to describing this sauce. The bite of the black pepper and ginger, the subtle sweet under tones of the brown sugar and saltyness of the soy sauce (gluten free if needed!) make for a unique sauce. I have a lot of Asian dishes on my site, but this blew me away the first time I made it. I feel like there is nothing else that I make that has this unique sauce. I love the thickness of the sauce, I love the way it clings to all of the chicken and veggies drowning it in in glorious Asian inspired flavors. The fact that you can make it in one pan (minus the rice) and make it under 30 minutes makes for a super impressive weeknight meal. I know you’ll love it too!
I am now going to go over all of the frequently asked questions to make sure you can nail this dish. If you don’t have any, feel free to jump to the recipe.
How can I make this Black Pepper Chicken & Green Beans vegan?
The sauce itself is vegan, the only hiccup is the chicken. If you can swap it out for cubed tofu, then you are golden!
How is this Black Pepper Chicken & Green Beans gluten free?
All of the ingredients are simple and basic, which means no hidden gluten anywhere. The only place where there can be gluten is soy sauce. Make sure to use a tamari soy sauce that is certified gluten free if you need it to be. If not, use whatever brand soy sauce you prefer.
What do I serve with this Gluten Free Black Pepper Chicken?
I love to serve it with rice. Brown or white are both great. If you do brown, this is my favorite way to make brown rice. Otherwise, you really don’t need any other sides since this dish provides the vegetables and protein in and of itself.
Can I use chicken thighs in this Black Pepper Chicken instead?
Yes, feel free to use whatever cut of chicken you prefer (or use tofu!). Pork would even be great. Just make sure that it’s thawed, and chopped into bite sized pieces so that it can finish cooking along with the green beans. You don’t want the green beans getting mushy while waiting for the chicken to cook. I like mine al dente with still a little bit of snap left to them. Remember, chicken needs to be cooked to 165 degrees F.
What can you use if you can’t use cornstarch in the Black Pepper Chicken?
If you have a corn allergy, you can simply omit the cornstarch. You can try to simmer it for a bit longer to see if it will reduce down to your liking. Or, it will just be a tad bit runnier since it won’t have the cornstarch to thicken it.
You can also try using something like arrowroot powder in its place at the same amount.
Do you have other Asian inspired dinners that are gluten free?
Of course I do! Asian inspired food is BOMB, but it can be so hard to find some that are gluten free (and we also need nut free at our house too due to my son’s multiple food allergies.) All 200+ recipes on my site are gluten, dairy, egg, peanut and tree nut free. Check out the recipe index to see more.
- Gluten Free Instant Pot Bacon Ramen Noodles
- Gluten & Dairy Free Thai Coconut Noodle Soup
- 30 Minute Gluten Free Moo Goo Gai Pan
- Gluten Free Teriyaki Chicken & Veggie Stir Fry
- Gluten Free 30 Minute Korean Chicken & Broccoli
- Gluten, Dairy & Egg Free Asian Quinoa Meatballs
- Gluten Free Lo Mein (Meat Free!)
- Gluten Free Ham Fried Rice
- Asian Spinach Pasta Salad
Don’t forget I also have an instant pot cookbook that has 60 dinner, side, soup and dessert recipes that are all allergy friendly!
- 2 Tbsp sesame oil or canola oil
- 2 chicken breasts, cut into bite sized pieces
- 1 and 1/2 cups chopped fresh green beans
- 1 yellow onion, minced
- 10 Tbsp gluten free soy sauce (or coconut aminos)
- 1/8 cup cold water
- 2 and 1/2 Tbsp brown sugar
- 1/2 Tbsp black pepper (or more to taste, this was plenty for us)
- 1 Tbsp cornstarch
- 1/2 tsp ground ginger
- Brown or white rice for serving
1. Place oil in medium sauce pan over medium heat. Once heated add onion, cut green beans and chicken pieces.
2. While this cooks, make your sauce in a small mixing bowl by combining the: soy sauce, brown sugar, ginger, black pepper, corn starch and water. Whisk until combined.
3. Cook the chicken until it is done (165 degrees F) and green beans are tender.
4. Pour the mixed sauce on top. Cook for several more minutes to thicken the sauce.
5. Serve the sauced veggies and chicken over rice.
This would go great with asparagus instead of green beans as well.
You can sub out tofu for chicken to make it vegan.
Adapted from: Short Girl Tall Order's Black Pepper Tofu Green Beans
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 4mgSodium: 2203mgCarbohydrates: 22gFiber: 2gSugar: 5gProtein: 6g