One-Pot Black Pepper Chicken

This one-pot black pepper chicken recipe is my go-to for busy weeknights when I crave something packed with flavor but do not want a pile of dishes afterward. The balance of spicy black pepper, sweet honey, and crunchy vegetables always brings smiles to the dinner table.

Every time I make this dish my family hovers around the kitchen drawn in by the fragrant sesame and ginger. It became an instant favorite after our first try on a rainy night.

Ingredients

• Chicken breast: Brings lean protein and cooks quickly so look for firm pink pieces
• Red and yellow bell pepper: Add sweetness and vibrant color pick ones that feel heavy for their size with glossy skin
• Yellow onion: Provides a savory foundation choose onions that feel heavy with no soft spots
• Sesame oil: Deepens the nutty flavor always buy toasted sesame oil for richer taste
• Fresh garlic: Adds sharp pungency use plump cloves for best flavor
• Fresh ginger: Brings warmth and zing peel and grate for the strongest kick
• Soy sauce: Brings savory depth choose a low sodium version if you prefer less salt
• Rice vinegar: Brightens the sauce with gentle tang look for unseasoned vinegar for cleaner flavor
• Cornstarch: Thickens the sauce creating that silky glossy finish
• Coconut sugar and honey: Add subtle sweetness and balance peppery heat opt for raw honey and unrefined coconut sugar
• Freshly ground black pepper: Is the star use a pepper grinder for the boldest aroma
• Crushed red chili pepper flakes: Give a gentle background heat add more if you like it spicy
• Sesame seeds: Add crunch and a nice finish toast them lightly for extra flavor
• Green onion: Offers freshness and a hit of color always slice right before serving

Step-by-Step Instructions

Prep the Ingredients:

Slice red and yellow peppers into thin strips. Cut the onion similarly so it blends evenly. Trim chicken breasts and cube them into bite-size pieces. Pat the chicken dry and lightly season with kosher salt and plenty of pepper for the most robust flavor.

Brown the Chicken:

In a large skillet or wok over medium-high heat warm a tablespoon of sesame oil until shimmering. Add chicken cubes in a single layer. Let them brown for about 3 to 5 minutes without stirring too much so they develop a golden crust. When both sides are golden transfer chicken to a plate using a spatula to scrape up any browned bits.

Sauté the Aromatics:

Add the remaining tablespoon of sesame oil to the hot pan. Drop in freshly grated ginger and minced garlic. Let them fry for about 1 minute constantly stirring to avoid burning. You will know it is ready when the kitchen smells bright and savory.

Cook the Vegetables:

Toss in sliced peppers and onion. Stir them into the oil letting the vegetables soak up all the ginger and garlic. Cook 5 to 10 minutes till soft but still a little crisp. The peppers and onion should start to caramelize at the edges.

Combine Chicken and Finish Cooking:

Return the browned chicken to the skillet. Toss well with the vegetables. Let everything cook together for another two minutes so the flavors meld and the chicken heats through.

Make the Sauce:

In a small dish whisk soy sauce rice vinegar cornstarch coconut sugar honey black pepper and chili flakes until the sugar is dissolved and the mixture is smooth and glossy. Pour this sauce over your chicken and vegetables.

Thicken the Sauce:

Cook on medium heat for 2 to 4 minutes stirring gently as the sauce bubbles and thickens. Scrape the sides and bottom of the pan to make sure nothing sticks. The sauce should coat the chicken and vegetables lightly.

Finish and Garnish:

Turn off the heat. Sprinkle with toasted sesame seeds and sliced green onions just before serving for extra freshness and crunch.

Pin

Black pepper is the real star for me. I love using freshly cracked pepper in this recipe and often let my kids help with the pepper grinder. It always reminds me of cozy kitchen moments growing up when my family would fight over who got to sprinkle the seasoning.

Storage Tips

Once cooled transfer leftovers to an airtight container and refrigerate. This chicken keeps well for up to three days and the sauce stays glossy. Reheat gently on the stove with a splash of water to loosen the sauce if needed.

Ingredient Substitutions

You can swap chicken breasts for boneless thighs for richer flavor or use tofu for a vegetarian twist. If you do not have coconut sugar feel free to use light brown sugar. Try apple cider vinegar if rice vinegar is not on hand for a similar tang.

Serving Suggestions

Serve this pepper chicken steaming hot over jasmine or brown rice. It also goes beautifully with quinoa or on its own with steamed edamame on the side. For a fun twist pile it over noodles and top with more chili flakes.

Cultural Context

This dish draws inspiration from classic American Chinese takeout favorites but made fresher and lighter at home. Black pepper chicken has roots in various Asian cuisines where pepper is celebrated for bold fiery flavor.

Recipe Questions & Answers

→ What cuts of chicken work best for this dish?

Boneless skinless breasts are used for a lean, tender result, but thighs can also be substituted for juicier texture.

→ Can the spice level be adjusted?

Yes, reduce or omit the red chili pepper flakes if you prefer a milder flavor, or add more for extra heat.

→ What can substitute coconut sugar?

Light brown sugar or maple syrup are suitable alternatives if coconut sugar is unavailable.

→ How do you ensure the chicken stays juicy?

Cook the chicken just until golden and remove it before sautéing vegetables, returning it only at the end.

→ Are other vegetables suitable for this dish?

Yes, snap peas, broccoli, or carrots can be added or substituted for the bell peppers as desired.

→ What’s the best way to serve this meal?

It pairs well with steamed rice, noodles, or a simple side of greens for a balanced dinner.