One-Pot Black Pepper Chicken
This One-Pot Black Pepper Chicken is a flavorful and easy-to-make dish that’s perfect for a quick weeknight dinner. With a balance of spice and sweetness, it's made with healthy ingredients and full of bold flavors. Serve it over brown rice or quinoa for a complete meal. If you’re looking for healthy recipes or quick and easy dinner recipes, this one-pot dish will be a new family favorite!
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 ginger root peeled and finely chopped
- 2 garlic cloves peeled and finely minced
- 3 tablespoons lite soy sauce or coconut aminos, tamari, or Bragg Liquid Aminos
- 3 tablespoons white vinegar
- 1 tablespoon coconut palm sugar or honey
- 2 tablespoons olive oil
Instructions
- Marinate the Chicken:
- In a medium-sized bowl, whisk together half of the soy sauce, half of the vinegar, and the coconut palm sugar (or honey). Add the chicken and toss to coat. Refrigerate for 30 minutes to marinate.
- Sauté the Aromatics:
- Heat olive oil in a skillet over medium-low heat. Add garlic and ginger, cooking for about 30 seconds, until fragrant but not burnt.
- Cook the Chicken:
- Add the marinated chicken (along with any leftover juices) to the skillet. Cook for about 3 minutes, stirring occasionally.
- Add the Peppers & Season:
- Add the red bell pepper strips, remaining soy sauce and vinegar, and black pepper. Stir well. Cook for 10 minutes, or until the peppers are tender and the chicken is cooked through.
- Serve:
- Spoon the black pepper chicken over brown rice or quinoa for a complete meal. Enjoy!