Description
If you’re seeking a quick yet flavorful dinner option, this Easy One-Pan Black Pepper Chicken is your answer. In just 30 minutes, you can whip up a dish that combines tender chicken pieces with vibrant bell peppers, all coated in a savory black pepper sauce. This one-pan wonder not only simplifies cleanup but also allows for customization based on your preferences—whether you want to add more veggies or switch up the protein. Perfect for busy weeknights or impressing guests, this dish is bound to become a favorite at your table.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts (thinly sliced)
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon cornstarch
- 2 tablespoons neutral oil (e.g., avocado or canola)
- 1 medium yellow onion (sliced)
- 1 large red bell pepper (sliced)
- 1 large green bell pepper (sliced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon vegetarian stir-fry sauce (instead of oyster sauce)
- 1 tablespoon rice vinegar
- Water
Instructions
- Prepare the Chicken: Slice the chicken into thin strips and marinate with soy sauce, black pepper, and cornstarch for at least 15 minutes.
- Sear the Chicken: Heat oil in a skillet over medium-high heat. Cook the marinated chicken until browned and cooked through, then set aside.
- Stir-Fry the Veggies: In the same skillet, sauté sliced onions and bell peppers along with minced garlic and grated ginger until tender.
- Make the Sauce: Combine additional soy sauce, vegetarian stir-fry sauce, rice vinegar, black pepper, and water in a bowl; pour over veggies and simmer.
- Combine and Serve: Return chicken to skillet, tossing everything together until coated in sauce. Serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg