This black pepper chicken is an amazing one-pot dinner with juicy, tender chicken and crisp veggies in a rich savory black pepper sauce. Incredibly easy to make and ready in a snap!
This black pepper chicken is one of my favorite takeout. To be able to easily whip this up at home is bliss! I love serving this savory dish over or alongside rice or quinoa for a simple, filling weeknight meal that my family absolutely enjoys!
Enjoy a restaurant-quality meal at home any time with this easy one-pot black pepper chicken recipe!
Ingredients
1 red bell pepper, seeded and cut into strips
1-1/2 lbs boneless, skinless chicken breasts, cut into cubes
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 tbsp coconut palm sugar or honey
2 tbsp olive oil
1-1/2 tsp freshly ground black pepper
1-inch fresh ginger root, peeled and finely chopped
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 combined. Then, toss in the chicken. Keep in the fridge for about 30 minutes to marinate the chicken.
Step 2: Heat the oil in a skillet over medium-low heat. Once hot, add the garlic and ginger. Saute for about 30 seconds until the garlic is aromatic and golden.
Step 3: To the skillet, add the marinated chicken along with the juices in the bowl. Continue to cook for another 3 minutes.
Step 4: Throw in the bell pepper strips followed by the rest of the soy sauce and season with black pepper. Cook for 10 minutes more or until the peppers have softened and the chicken is completely cooked.
Step 5: Over or alongside quinoa or brown rice, serve the chicken. Enjoy immediately!
One-Pot Black Pepper Chicken Recipe
Ingredients
- 1 red bell pepper seeded and cut into strips
- 1-1/2 lbs boneless skinless chicken breasts, cut into cubes
- 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 tbsp coconut palm sugar or honey
- 2 tbsp olive oil
- 1-1/2 tsp freshly ground black pepper
- 1- inch fresh ginger root peeled and finely chopped
Instructions
- Place half of the soy sauce, half of the vinegar, and the sweetener in a medium-sized bowl. Mix well until combined. Then, toss in the chicken. Keep in the fridge for about 30 minutes to marinate the chicken.
- Heat the oil in a skillet over medium-low heat. Once hot, add the garlic and ginger. Saute for about 30 seconds until the garlic is aromatic and golden.
- To the skillet, add the marinated chicken along with the juices in the bowl. Continue to cook for another 3 minutes.
- Throw in the bell pepper strips followed by the rest of the soy sauce and season with black pepper. Cook for 10 minutes more or until the peppers have softened and the chicken is completely cooked.
- Over or alongside quinoa or brown rice, serve the chicken. Enjoy immediately!
