One-Pot Black Pepper Chicken

This Southeast Asian One-Pot Black Pepper Chicken dish is a spicy and savory delight, with flavors of ginger, soy, and garlic playing off one another, and black pepper emerging as the star. Because it requires only one pot, clean-up is easy, and prep is as simple as marinating and stir-frying.

INGREDIENTS

• 1-1/2 pounds boneless, skinless chicken breasts, cut into cubes
• 1 red bell pepper, seeded and cut into strips
• 1-1/2 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

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DIRECTIONS

• Whisk together in a medium-sized bowl, half of the soy sauce, half of the vinegar, and the sweetener. Add the chicken and toss to coat. Place in the fridge to marinate for 30 minutes.
• Time to Add oil to a skillet and heat to medium-low. Add the garlic and ginger and cook for 30 seconds, just until garlic is golden and fragrant, but not burnt.
• Now Add the marinated chicken with any juices in the bowl and cook for 3 minutes. Add the bell pepper strips, remaining soy sauce and vinegar, and black pepper and stir. Cook for about 10 minutes until peppers have softened and chicken is cooked through.
• Spoon chicken over or alongside brown rice or quinoa.

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