This one-pot black pepper chicken is a mouthwatering dish that is excellent any day, even during the busiest days. It is very easy and quick to make using only a few simple ingredients. For an easy, filling weeknight meal, serve this savory packed of flavor one-pot black pepper chicken over or alongside brown rice or quinoa.
If you are searching for another easy and quick dinner, then you have to give this incredibly delicious one-pot meal a try. It’s a great addition to your weekly menu rotation!
Ingredients
2 tbsp olive oil
1 red bell pepper, seeded and cut into strips
1-1/2 lbs boneless, skinless chicken breasts, cut into cubes
1” fresh ginger root, peeled and finely chopped
1 tbsp coconut palm sugar or honey
2 cloves garlic, peeled and finely minced
3 tbsp white vinegar, divided
3 tbsp lite soy sauce, divided (optional, coconut aminos, Tamari, or Bragg Liquid Aminos)
1-1/2 tsp freshly ground black pepper
How to make One-Pot Black Pepper Chicken
Step 1: Place half of the soy sauce, half of the vinegar, and the sweetener in a medium-sized bowl. Mix well until blended. Then, add the chicken and toss to coat. Put in the fridge and marinate the chicken for about 30 minutes.
Step 2: In a skillet, heat the oil to medium-low heat. Once the oil is hot, add garlic and ginger. Cook for about 30 seconds or until the garlic is golden and aromatic. Be very careful not to burn the garlic.
Step 3: To the skillet, add the marinated chicken along with any of the juices in the bowl. Continue to cook for another 3 minutes before adding the bell pepper strips, the rest of the soy sauce, vinegar, and black pepper. Cook further until the peppers have softened and the chicken is completely cooked. This takes another 10 minutes.
Step 4: Remove from the heat when done and serve the chicken right away over brown rice or quinoa. Enjoy!
Ingredients
- 2 tbsp olive oil
- 1 red bell pepper, seeded and cut into strips
- 1-1/2 lbs boneless, skinless chicken breasts, cut into cubes
- 1” fresh ginger root, peeled and finely chopped
- 1 tbsp coconut palm sugar or honey
- 2 cloves garlic, peeled and finely minced
- 3 tbsp white vinegar, divided
- 3 tbsp lite soy sauce, divided (optional, coconut aminos, Tamari, or Bragg Liquid Aminos)
- 1-1/2 tsp freshly ground black pepper
Instructions
Step 1: Place half of the soy sauce, half of the vinegar, and the sweetener in a medium-sized bowl. Mix well until blended. Then, add the chicken and toss to coat. Put in the fridge and marinate the chicken for about 30 minutes.
Step 2: In a skillet, heat the oil to medium-low heat. Once the oil is hot, add garlic and ginger. Cook for about 30 seconds or until the garlic is golden and aromatic. Be very careful not to burn the garlic.
Step 3: To the skillet, add the marinated chicken along with any of the juices in the bowl. Continue to cook for another 3 minutes before adding the bell pepper strips, the rest of the soy sauce, vinegar, and black pepper. Cook further until the peppers have softened and the chicken is completely cooked. This takes another 10 minutes.
Step 4: Remove from the heat when done and serve the chicken right away over brown rice or quinoa. Enjoy!
