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. Lean chicken is a healthy protein, and garlic and ginger are known for their numerous health benefits. This healthy meal makes a fabulous weeknight dinner that will have your kitchen smelling like a gourmet dream!

One-Pot Black Pepper Chicken

One-Pot Black Pepper Chicken

Yields: 6 servings | Serving Size: 1 cup | Calories: 199 | Total Fat: 8 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 83 mg | Sodium: 341 mg | Carbohydrates: 4 g | Dietary Fiber: 1 g | Sugars: 2 g | Protein: 27 g | SmartPoints: 4 |

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

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.

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.

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.

http://skinnyms.com/one-pot-indian-black-pepper-chicken-recipe/

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52 Comments on "One-Pot Black Pepper Chicken"

  1. Ann  January 13, 2015

    I'm really enjoying the recipe ideas presented, however continue to be disappointed by the inclusion of sugar.

    I appreciate that Thai and Asian recipes do call for the use of palm sugar, however these countries also have an increasing population health issue of sugar related diabetes – as do we in the Western World.

    Just to clarify, I am not suggesting sugar substitutes – these are just as bad, if not worse. It would simply be great to see a health and fitness blog which is promoting healthy lifestyle to also support the omission, or at least significant reduction, of unnecessary sugars all together, especially in savoury food ideas.

    Reply
    • SkinnyMs  January 14, 2015

      Ann, Of all the unrefined natural sweeteners, coconut palm sugar ranks one of the lowest on the glycemic index. It is a great alternative to sugar!

      Reply
    • Daisy  January 23, 2015

      Honestly, there is one tablespoon in the recipe. Of course indulging in too much sugar is not healthy for anyone, but one tablespoon is a pretty innocuous amount. Most people who ingest too much sugar do so in processed or fast foods, not homemade dishes made with whole foods. The same with salt.

      I appreciate your intent, but taking this site to task for the use of any sugars is kind of ridiculous.

      Reply
      • Jan  August 26, 2016

        I absolutely agree with your post. Most people are killing themselves drinking soft drinks and juices. 1 T in this recipe is not nearly as harmful as a teaspoon of Equal, which is pure poison.

        Reply
    • brian  February 20, 2016

      Without the sugar the dish would be overwhelming in the salt depatment. You have to have a balance or it is just bad.

      Reply
  2. Judy Rowe Britt  January 16, 2015

    I made this – was pretty bland. Wondering what I could add in the future to give it more flavor – or maybe it is supposed to be bland. (Never thought of Indian food as bland).

    Reply
    • SkinnyMs  January 19, 2015

      Judy Rowe Britt, Add more pepper and soy sauce for more flavor, and for a kick add a pinch of cayenne pepper.

      Reply
    • Renee Townsend  January 27, 2015

      I made something similar to this last night, except I added more ginger. I also put a good squeeze of lemon in, chili, onion powder and instead of olive oil I used sesame oil. The sesame oil gives it that rich authentic taste and I just prefer it over olive oil when making stir frys (or I use coconut oil as well). I also added unsalted cashews that I roasted in the oven prior, obviously the cashews will increase the fat/calorie content etc, but it's just sooo good 😉

      Reply
      • SkinnyMs  January 28, 2015

        Renee, All of those ideas sound great. Thanks for sharing.

        Reply
    • Jan  August 26, 2016

      Some grated fresh ginger at the very end would add some zing. I love fresh ginger and it’s such a healthy addition.

      Reply
    • eva  January 20, 2017

      because its not Indian food. its more Chinese flavor than Indian.

      Reply
  3. Diana  February 7, 2015

    I made this and didn't find it bland at all!! It was delicious and very flavourful. I've shared this recipe with my friends and family.

    Reply
  4. Laurie  March 2, 2015

    Does this recipe call for distilled white vinegar or white wine vinegar? Does anyone know?

    Reply
    • SkinnyMs  March 3, 2015

      Laurie, This recipe calls for distilled white vinegar:).

      Reply
  5. Sue Haddox  March 7, 2015

    Thanks for the recipe, making this tonight over brown rice, looks delicious!

    Reply
  6. SugarBaybee  March 7, 2015

    I just made this. And yes the chicken was pretty bland! Perhaps the marinade needs longer than 30 mins (although I let my chicken marinate for almost an hour). Also, my end result did NOT look like this photo. Perhaps the sauce darkening and caramelization varies depending on the sweetener and type liquid used (I used coconut aminos and coconut sugar) Maybe, the liquid aminos and honey would have made the sauce darker and thicker…… I had to do some serious tweaking. ( added a white onion, scallions

    Reply
  7. Lori GT  April 3, 2015

    Would this work well in a crock pot?

    Reply
    • SkinnyMs  April 6, 2015

      Lori GT, It should work well in a crockpot. If you do make it that way, you can add more vegetables and a touch of liquid.

      Reply
  8. pam  July 6, 2015

    this was wonderful! Right before I served the dish i put in a teaspoon of peanut butter for a more nuttier taste, but this is going to be a staple in my home.

    Reply
  9. RainDrop  October 16, 2015

    Wonderful recipe. Since you didn't state the amount, I've added 1 teaspoon of freshly ground black pepper. It was delicious. Thank you.

    Reply
    • SkinnyMs  October 16, 2015

      The recipe calls for 1 1/2 teaspoons of black pepper, but you can adjust that for taste. We're glad you enjoyed the dish!

      Reply
  10. Kortni  January 9, 2016

    This recipe was AWESOME!!!! And only 6 WW points!

    Reply
    • Gale Compton  January 9, 2016

      YAH!!! So happy you enjoyed. It’s one of our family favorites. 🙂

      Reply
  11. Denise  January 19, 2016

    Made this tonight, and it was a big hit. I think there was tons of flavor. Now I don’t have to get
    Black pepper chicken at Panda Express. I’ll just make my own now.

    Reply
    • SkinnyMs.  January 19, 2016

      We’re so glad that you enjoyed it!

      Reply
  12. ALMA  January 27, 2016

    This sounds amazing, but i have thawed out boneless pork chops, I might have to try it just to see if it would be just as good.

    Reply
  13. Jolie  February 20, 2016

    You say 1/4 of the recipe. Can you tell me is that one cup?

    Reply
    • Gale Compton  February 21, 2016

      Jolie, This recipe makes approximately 1 cup serving sizes, or just a bit more. 🙂

      Reply
  14. Fiona  April 7, 2016

    I made this and it didn’t look anything like the photo. In the photo it’s a very dark red. It tasted pretty good. Nice for a light weekday meal but not special enough for company. It doesn’t taste “Indian” to me though. Garlic and ginger are the start of a lot of Indian dishes, but there really wasn’t anything else that would make me think it was Indian. It tasted more like a North American Chinese dish.

    Reply
  15. Missy  April 11, 2016

    I just made this and it was a HUGE hit with everyone (including our 18-month-old and 3-year-old boys)! I cooked at a higher temperature to thicken the sauce and it turned out just like the picture. Thanks for giving us a new favorite!

    Reply
    • Gale Compton  April 12, 2016

      Missy, YAH!!! Thank you so much for the feedback, it’s much appreciated. 🙂

      Reply
  16. Darline  April 19, 2016

    I followed the recipe, no bland chickenk it was w9nderful. Thanks so much for sharing. Will definitely try this again.

    Reply
    • SkinnyMs.  April 20, 2016

      We’re happy that you enjoyed the recipe! 🙂

      Reply
  17. maria  April 23, 2016

    Tried this dish last night and it was delicious. Very flavorful! I didn’t have much sauce so we just added more soy sauce to our individual servings!

    Reply
  18. Carol  April 25, 2016

    Delicious…not at all bland….will definitely be making this again.

    Reply
  19. Mike  June 16, 2016

    I just made it and it’s great, but is there a way to thicken the juice into a sauce?

    Reply
    • Gale Compton  June 17, 2016

      Mike, Stir in a 1 teaspoon cornstart until desired consistence is reached.

      Reply
  20. Katie W  August 25, 2016

    Could I substitute ground ginger for the fresh? What would the conversion be? Just trying to use what I have on hand…

    Reply
    • Kym Votruba  August 26, 2016

      Yes, you can substitute 1/4 teaspoon ground ginger for each tablespoon of fresh. A one-inch section of fresh ginger equates to about a tablespoon.

      Reply
  21. Elio Cunningham  September 22, 2016

    This recipe is a keeper❤️My family loved it!!!

    Reply
    • Kym Votruba  September 23, 2016

      We’re so happy that your family enjoyed the recipe! Thanks for sharing!

      Reply
  22. Bobby  October 16, 2016

    I going to try this tonight I doubt I’ll get a response by then but would this be good if I added sugar snap peas at the time I add the red pepper? Also has anyone tried this in a wok how would that work?

    Reply
    • Nichole  October 17, 2016

      Sorry we didn’t get to your comment sooner, Bobby! Yes, you can add snap peas at the same time as the red pepper. This would be a delicious addition! Let us know how your meal turned out.

      Reply
  23. Kari  November 2, 2016

    This is a great week night meal! Our whole family loved this. We were generous with the ginger, garlic and black pepper. We added celery (like Panda Express which I love) and some snap peas to the red peppers, and half an onion. The black pepper is kind of a slow after burn so it provides some “interest” for the adults but it’s not so spicy that our 10 and 13 year old kids couldn’t handle it. Honey is always a preferable choice for our family vs. sugar. And we turned it up to med-high cooking temperature after we cooked the garlic and ginger. Our version was saucier than the photo but we used all that sauce on the rice! Yum!

    Reply
    • Kym Votruba  November 3, 2016

      We’re happy you liked the recipe! Thanks for sharing. 🙂

      Reply
  24. Sandy  January 22, 2017

    This recipe was great. Everyone liked it. My boyfriend said it was a keeper recipe. It has great flavor. Will definitely make it again. Thank u. Can’t wait to try a few more of these recipes

    Reply
  25. BlkSwan56  January 25, 2017

    Just made this. Huge hit with my hubby. I subbed avocado and sesame oils, added yellow and red peppers plus red onion, rice vinegar and I used the aminos. SUPER delish! Like the suggestions for tasted cashews or chunky pb. 👍

    Reply
  26. Val  February 11, 2017

    This recipe was great as I was looking for a recipe similar to the black pepper chicken dish in our local indian restaurant. I did add some green peppers as well and lots of small chestnut button mushrooms. I also added a bit more of the dark soya sauce and just a little less sugar. I also use white balsamic vinegar, It was delicious and very very close to the dish we always choose in our local indian restaurant

    Reply
    • Gale Compton  February 11, 2017

      Val, WOW…these are some great tips, we’ll try them out. 🙂 Thank you!

      Reply
  27. Kelly  June 13, 2017

    Is the rice or quinoa part of the 6 points?

    Reply
    • Gale Compton  June 13, 2017

      Kelly, Smart points would need calculted separately.

      Reply

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