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One-pot black pepper chicken with tender chicken breast cubes, red and yellow bell peppers in a glossy sweet and spicy sauce garnished with sesame seeds and green onions

One-Pot Black Pepper Chicken

Quick and easy one-pot black pepper chicken with tender chicken breast, colorful bell peppers, garlic, ginger, and a bold sweet and spicy sauce. Ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 279
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts cubed
  • salt to taste
  • black pepper to taste
  • 1 red bell pepper julienned
  • 1 yellow bell pepper julienned
  • 1 yellow onion sliced
  • 2 tbsp sesame oil divided
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger minced
  • 2 tbsp soy sauce
  • 1.5 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 tbsp coconut sugar
  • 1 tbsp honey
  • 2 tsp freshly ground black pepper
  • 1 tsp crushed red chili pepper flakes optional
  • 1 tsp sesame seeds for garnish
  • 1 tbsp green onion sliced, for garnish

Equipment

  • Large skillet or wok
  • Small mixing bowl

Method
 

  1. Slice the onion and both bell peppers into thin strips. Cut the chicken into even bite-sized cubes and season with salt and pepper.
  2. Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5 to 6 minutes until golden brown on all sides. Transfer to a plate.
  3. Add the remaining 1 tbsp sesame oil to the same pan. Add the minced garlic and ginger and cook for 30 to 45 seconds, stirring constantly, until fragrant.
  4. Add the bell peppers and onion. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until softened.
  5. Return the cooked chicken to the pan and stir to combine. Cook for 2 to 3 more minutes.
  6. In a small bowl, whisk together soy sauce, rice vinegar, cornstarch, coconut sugar, honey, freshly ground black pepper, and chili flakes until fully combined and the cornstarch is dissolved.
  7. Pour the sauce over the chicken and vegetables. Stir and cook for about 2 minutes until the sauce thickens and coats everything evenly. Add a small splash of water if the sauce gets too thick.
  8. Turn off the heat. Garnish with sesame seeds and sliced green onions. Serve immediately over rice, quinoa, or rice noodles.

Notes

Substitute chicken thighs for a juicier result. Use coconut aminos instead of soy sauce for a gluten-free version. Always use freshly ground black pepper for the best flavor. Chili pepper flakes are optional and can be skipped for a milder dish. Leftovers taste even better the next day.