A genius Chinese dish that’s great to serve alongside some brown rice or quinoa. Experience all the flavors bursting inside your mouth, the tender, soft Black Pepper Chicken that is packed with Asian flavoring. This is an easy and quick one-pot dinner idea that your family will surely enjoy. Satisfy your taste buds with this amazing, simple dish that is ready in less than an hour. This One-Pot Black Pepper Chicken is super flavorful, with a bit of a kick, and a crowd favorite wherever I go. A must-try!
INGREDIENTS
1-½ pounds boneless, skinless chicken breasts, cut into cubes
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1 red bell pepper, seeded and cut into strips
1-½ teaspoons freshly ground black pepper
1-inch fresh ginger root, peeled and finely chopped
2 cloves garlic, peeled and finely minced
3 tablespoons lite soy sauce, divided (optional, coconut Aminos, Tamari or Bragg Liquid Aminos)
3 tablespoons white vinegar, divided
1 tablespoon coconut palm sugar or honey
2 tablespoons olive oil
How to make One-Pot Black Pepper Chicken
Step 1: In a medium-sized bowl, whisk half of the soy sauce, half of the vinegar, and the sweetener.
Step 2: Add in the chicken and toss to thoroughly coat. Chill the marinate for 30 minutes in the fridge.
Step 3: Heat oil to a skillet over medium-low heat. Sautee the garlic and ginger for 30 seconds or until the garlic is golden and fragrant. Make sure not to burn the garlic.
Step 4: Add in the marinated chicken including the sauce and cook for about 3 minutes.
Step 5: Place the bell pepper strips along with the remaining soy sauce and vinegar into the pan. Add in some pepper, stir, and continue cooking for about 10 minutes or until the peppers have softened and the chicken is thoroughly cooked.
Step 6: Once done, remove from heat and serve immediately. Spoon your cooked chicken over or alongside some brown rice or quinoa.
Ingredients
- 1-½ pounds boneless, skinless chicken breasts, cut into cubes
- 1 red bell pepper, seeded and cut into strips
- 1-½ teaspoons freshly ground black pepper
- 1-inch fresh ginger root, peeled and finely chopped
- 2 cloves garlic, peeled and finely minced
- 3 tablespoons lite soy sauce, divided (optional, coconut Aminos, Tamari or Bragg Liquid Aminos)
- 3 tablespoons white vinegar, divided
- 1 tablespoon coconut palm sugar or honey
- 2 tablespoons olive oil
Instructions
Step 1: In a medium-sized bowl, whisk half of the soy sauce, half of the vinegar, and the sweetener.
Step 2: Add in the chicken and toss to thoroughly coat. Chill the marinate for 30 minutes in the fridge.
Step 3: Heat oil to a skillet over medium-low heat. Sautee the garlic and ginger for 30 seconds or until the garlic is golden and fragrant. Make sure not to burn the garlic.
Step 4: Add in the marinated chicken including the sauce and cook for about 3 minutes.
Step 5: Place the bell pepper strips along with the remaining soy sauce and vinegar into the pan. Add in some pepper, stir, and continue cooking for about 10 minutes or until the peppers have softened and the chicken is thoroughly cooked.
Step 6: Once done, remove from heat and serve immediately. Spoon your cooked chicken over or alongside some brown rice or quinoa.
