One-Pot Black Pepper Chicken (Printable Version)

Tender chicken and colorful peppers coated in bold black pepper sauce, all made in one skillet for easy cleanup.

# What You'll Need:

→ Main Ingredients

01 - 450 grams boneless, skinless chicken breasts, cut into cubes
02 - Salt, to taste
03 - Black pepper, to taste
04 - 1 red bell pepper, julienned
05 - 1 yellow bell pepper, julienned
06 - 1 yellow onion, thinly sliced

→ Sauce and Seasonings

07 - 2 tablespoons sesame oil, divided
08 - 3 garlic cloves, minced
09 - 1 tablespoon fresh ginger, minced
10 - 2 tablespoons soy sauce
11 - 1.5 tablespoons rice vinegar
12 - 1 tablespoon cornstarch
13 - 1 tablespoon coconut sugar
14 - 1 tablespoon honey
15 - 2 teaspoons freshly ground black pepper
16 - 1 teaspoon crushed red chili pepper flakes

→ Garnish

17 - 1 teaspoon sesame seeds
18 - 1 tablespoon green onion, finely sliced

# Steps to Follow:

01 - Slice the onion and both bell peppers into thin strips. Cube the chicken breasts and season evenly with salt and black pepper.
02 - Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the chicken cubes and cook until golden brown on all sides. Transfer cooked chicken to a plate and set aside.
03 - Add the remaining tablespoon of sesame oil to the pan. Sauté the minced ginger and garlic for about 1 minute until aromatic.
04 - Add the julienned red and yellow bell peppers along with sliced onion. Stir-fry for 5 to 10 minutes until softened.
05 - Return the seared chicken to the skillet with the vegetables and cook together for 2 to 3 more minutes.
06 - In a small bowl, whisk together soy sauce, rice vinegar, cornstarch, coconut sugar, honey, ground black pepper, and red chili flakes until combined and dissolved. Pour mixture into the skillet, tossing to coat the chicken and vegetables evenly.
07 - Cook until the sauce thickens, stirring gently. Remove from heat and sprinkle with sesame seeds and sliced green onions before serving.

# Additional Notes:

01 - For best results, cut chicken and vegetables into uniform sizes for even cooking.

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