One-Pot Black Pepper Chicken

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This Southeast Asian One-Pot Black Pepper Chicken dish is a spicy and savory delight. You’ll find the flavors of ginger, soy, and garlic play off one another perfectly, building a ton of flavor in a short amount of time. And you’ll love the way the black pepper emerges as the star in this incredibly flavorful, healthy one pan dish.

Because this recipe only requires only one pot, clean-up is easier than ever! In fact, everything about this dish is simple. The prep only requires chopping a few veggies and whisking together a quick marinade. From there, you just need to choose your favorite pan and stir-fry it all up! Lean chicken is a healthy protein, and garlic and ginger are both known for their numerous health benefits.

This healthy meal makes a fabulous weeknight dinner that will have your kitchen smelling like a gourmet dream! Serve it up over brown rice or quinoa to create a complete meal packed full of protein. This One-Pot Black Pepper Chicken dish will have you asking yourself why you need take-out when you can make a healthier version at home!

An Optional Crispy Chicken Option

If you want chicken with crispier edges in your One-Pot Black Pepper Chicken, we can make that happen! In our regular recipe, we have you add the chicken and all the juices to the pan. This creates an immensely flavorful sauce, but the chicken will turn out soft. That definitely works if you’re looking for a quick-and-easy way to make dinner, but you can also make the chicken crispier if you have a little extra time.

To create crispier chicken, sear the chicken without adding the juices. Cooking the chicken in oil over medium-high heat for five to six minutes is all you need to give the chicken an added boost of texture. To keep the chicken from getting soggy when you add the juices, cook them down separately in a small pot. Once they’ve reduced by half, you can toss them with the crispy chicken and vegetables. This process creates another dish to clean, but it’s totally worth it.

Let us know what you think in the comments! We always love hearing from you, especially if you have any helpful tips for making this recipe the best it can possibly be.

One-Pot Black Pepper Chicken

With amazing flavors, this one-pot chicken recipe is a cinch to throw together and clean up, plus its made with healthy ingredients everybody will enjoy.
Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Course: Dinner
Cuisine: Asian
Keyword: Diabetic-Friendly, Gluten-Free, Low-Carb, Paleo
Servings: 6 people
Calories: 199kcal
Author: SkinnyMs.


  • 1 1/2 pounds boneless and skinless chicken breasts cut into cubes
  • 1 red bell pepper seeded and cut into strips
  • 1 1/2 teaspoons black pepper freshly ground
  • 1 inch ginger root fresh, peeled and finely chopped
  • 2 garlic cloves 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


  • 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.


Tip: To have chicken with a crisper texture, sear on medium-high heat for 5-6 minutes, without adding the extra marinade. Add the marinade to a small pot and cook down slightly until it thickens up a touch. You might try adding a little cornstarch for a thicker marinade. Then, add to the crusted chicken and other ingredients as stated in the directions.


Serving: 1cup | Calories: 199kcal | Carbohydrates: 4g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 341mg | Fiber: 1g | Sugar: 2g
SmartPoints (Freestyle): 4

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62 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.

    • 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!

    • 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.

      • 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.

    • 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.

  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).

    • 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.

    • 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 😉

      • SkinnyMs  January 28, 2015

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

    • 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.

    • eva  January 20, 2017

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

  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.

  4. SkinnyMs  February 10, 2015

    Guest, Thanks, this has been corrected.

  5. Laurie  March 2, 2015

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

    • SkinnyMs  March 3, 2015

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

  6. Sue Haddox  March 7, 2015

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

    • Claire  April 22, 2019

      Has anyone tried Black Pepper Sauce? If you want a kick to your recipe, try it!

  7. 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

  8. Lori GT  April 3, 2015

    Would this work well in a crock pot?

    • 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.

  9. 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.

  10. 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.

    • 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!

  11. Kortni  January 9, 2016

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

    • Gale Compton  January 9, 2016

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

  12. 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.

    • SkinnyMs.  January 19, 2016

      We’re so glad that you enjoyed it!

  13. 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.

  14. Jolie  February 20, 2016

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

    • Gale Compton  February 21, 2016

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

  15. 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.

  16. 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!

    • Gale Compton  April 12, 2016

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

  17. Darline  April 19, 2016

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

    • SkinnyMs.  April 20, 2016

      We’re happy that you enjoyed the recipe! 🙂

  18. 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!

  19. Carol  April 25, 2016

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

  20. Mike  June 16, 2016

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

    • Gale Compton  June 17, 2016

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

  21. 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…

    • 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.

  22. Elio Cunningham  September 22, 2016

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

    • Kym Votruba  September 23, 2016

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

  23. 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?

    • 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.

  24. 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!

    • Kym Votruba  November 3, 2016

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

  25. 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

  26. 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. ?

  27. 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

    • Gale Compton  February 11, 2017

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

  28. Kelly  June 13, 2017

    Is the rice or quinoa part of the 6 points?

    • Gale Compton  June 13, 2017

      Kelly, Smart points would need calculted separately.

  29. Amanda Fannin  November 26, 2017

    Me and my family love this recipe.

  30. Amanda  March 7, 2018

    I have made this a few times now and my whole family loves it! However, it never looks like yours and I follow the recipe exactly. Is there something I could do to get that crusty, gooey, delicious look? Mine seems to be a tad more runny, still delicious but runny.

    • Gale Compton  March 8, 2018

      Amanda, You might try searing the chicken cubes, using a higher temperature, just be sure not to burn. Also, add less of the liquid when searing. Sometimes I like to heat most of the marinade in a small pot, separately from the chicken, and cook down until it’s a little thicker. That should do the trick.

  31. Natasha Wells  January 12, 2019

    I put it in the recipe builder on the app and it said it was only 2 smart points

    • Nichole Furlong  January 12, 2019

      Hi Natasha! I double checked the recipe and 2 Freestyle SmartPoints is correct! I’ve updated the recipe. Thank you!

  32. Desiree  May 27, 2019

    Has anyone substituted white vinegar for Apple Cider Vinegar, or Rice wine vinegar? It seems to me that with that substitution as well as Sesame oil, it might be a bit more authentic in flavor.

    • Nichole Furlong  May 27, 2019

      You can definitely substitute the white vinegar for another. The vinegar substitutions won’t change the flavor. Changing the oil to sesame oil will change the flavor, however traditionally peanut oil would be used. We try to use olive oil for most of our recipes but feel free to adapt to your personal preferences.

  33. Dannette  November 11, 2019

    I have made this twice and it was amazing so much flavour. I did however cut down on the pepper when I made it the second time and it still has a kick. I only used a 1/2 Tbsp of Olive Oil because I feel 2 Tbsp would make it to greasy.

    • Nichole Furlong  November 17, 2019

      We’re glad to hear you loved the recipe, Dannette!


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