One Pot Black Pepper Chicken
A quick, savory one-pan chicken with bold black pepper and a tangy-sweet soy‑vinegar glaze.
Servings: 6 servings
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts cut into 1-inch cubes
- 1 red bell pepper seeded and cut into strips
- 1 1/2 teaspoons black pepper freshly ground
- 1 inch ginger root fresh, peeled and finely chopped
- 2 cloves garlic peeled and finely minced
- 3 tablespoons light soy sauce divided; optional substitute: coconut aminos, tamari or Bragg Liquid Aminos
- 3 tablespoons white vinegar divided
- 1 tablespoon coconut palm sugar or honey
- 2 tablespoons olive oil
Instructions
- In a medium mixing bowl, whisk together half of the soy sauce (1½ tbsp), half of the vinegar (1½ tbsp), and the coconut palm sugar or honey until combined.
- Add the cubed chicken to the bowl and toss to coat with the marinade; refrigerate to marinate for 30 minutes.
- Heat the olive oil in a large skillet over medium-low heat until shimmering.
- Add the minced garlic and chopped ginger and cook, stirring, about 30 seconds until fragrant and the garlic is just golden; do not let it burn.
- Add the marinated chicken with any remaining marinade from the bowl and cook, stirring occasionally, about 3 minutes to brown the pieces.
- Stir in the red bell pepper strips, the remaining soy sauce (1½ tbsp), remaining vinegar (1½ tbsp), and the freshly ground black pepper; mix well.
- Continue cooking for about 10 minutes, stirring occasionally, until the peppers are softened and the chicken is cooked through (no pink inside).
- Serve the chicken hot over or alongside brown rice or quinoa if desired.
Equipment
- Mixing Bowl
- skillet or large frying pan
- Measuring Spoons
- Knife
- Cutting Board
- Spatula or Wooden Spoon
Notes
- To crisp the chicken, sear on medium-high heat for 5–6 minutes without extra marinade.
- Cook the reserved marinade in a small pot until slightly reduced before adding to the seared chicken.
- Add a little cornstarch to the marinade to thicken it if desired.