One-Pot Black Pepper Chicken Recipe

Looking for a quick, easy, and flavorful dinner? This One-Pot Black Pepper Chicken is the answer! Tender chicken breast cubes, fresh bell peppers, and aromatic garlic and ginger are simmered together with a sweet and spicy sauce. This savory dish is finished off with sesame seeds and green onions for a fresh, vibrant touch. Serve it over rice or quinoa for a complete meal that’s sure to satisfy your taste buds!

Ingredients for Black Pepper Chicken:

• Chicken breasts: You can substitute with boneless, skinless chicken thighs for a juicier alternative.
• Bell peppers: Red, yellow, or any color you prefer for a burst of color and flavor.
• Onion: Yellow onion works best to add a mild sweetness to the dish.
• Sesame oil: Adds an authentic Asian flavor, though you can substitute with olive oil or peanut oil.
• Garlic and ginger: Fresh minced garlic and ginger give a fragrant and spicy kick.
• Soy sauce: Use coconut aminos for a gluten-free alternative.
• Rice vinegar and cornstarch: The base of the sauce for thickening and providing a tangy taste.
• Coconut sugar and honey: These sweeteners balance the heat from the pepper. Feel free to use Monk fruit sweetener for a low-carb option.
• Freshly ground black pepper: For the signature flavor in this dish.
• Crushed red pepper flakes: Optional, for a spicy kick!
• Sesame seeds and green onions: Optional, for garnish and a bit of crunch.

How To Make One-Pot Black Pepper Chicken:

1. Cook the chicken: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Cook the chicken cubes until golden brown and cooked through. Set aside.
2. Sauté aromatics: Add another tablespoon of sesame oil to the skillet. Sauté the garlic and ginger until fragrant.
3. Cook the vegetables: Add the bell peppers and onion to the skillet. Cook for 5-10 minutes until softened.
4. Combine chicken and sauce: Return the cooked chicken to the skillet. In a small bowl, whisk together soy sauce, rice vinegar, cornstarch, coconut sugar, honey, black pepper, and chili flakes. Pour over the chicken and vegetables. Cook until the sauce thickens, stirring occasionally.
5. Garnish and serve: Once thickened, remove from heat and garnish with sesame seeds and chopped green onions. Serve with rice or quinoa for a complete meal.

What to Serve With Black Pepper Chicken:

Serve your delicious One-Pot Black Pepper Chicken with jasmine rice, basmati rice, or quinoa for a satisfying meal. You can also pair it with garlic butter rice for extra flavor or try it with rice noodles if you prefer!

Leftovers and Freezing:

• Storing leftovers: Keep any leftover Black Pepper Chicken in an airtight container in the fridge for up to 4 days.
• Freezing: You can freeze the chicken in a freezer-safe container for up to 2 months.