One-Pot Black Pepper Chicken

Ingredients

• 1-1/2 pounds boneless, skinless chicken breāsts, cut into cubes
• 1 red bell pepper, seeded ānd cut into strips
• 1-1/2 teāspoons freshly ground blāck pepper
• 1-inch fresh ginger root, peeled ānd finely chopped
• 2 cloves gārlic, peeled ānd finely minced
• 3 tāblespoons lite soy sāuce, divided (optionāl, coconut āminos, Tāmāri or Brāgg Liquid āminos)
• 3 tāblespoons white vinegār, divided
• 1 tāblespoon coconut pālm sugār or honey
• 2 tāblespoons olive oil

Instructions

1. Whisk together in ā medium sized bowl, hālf of the soy sāuce, hālf of the vinegār, ānd the sweetener. ādd the chicken ānd toss to coāt. Plāce in the fridge to mārināte for 30 minutes.
2. ādd oil to ā skillet ānd heāt to medium-low. ādd the gārlic ānd ginger ānd cook for 30 seconds, just until gārlic is golden ānd frāgrānt, but not burnt.
3. ādd the mārināted chicken with āny juices in the bowl ānd cook for 3 minutes. ādd the bell pepper strips, remāining soy sāuce ānd vinegār, ānd blāck pepper ānd stir. Cook for ābout 10 minutes until peppers hāve softened ānd chicken is cooked through.
4. Spoon chicken over or ālongside brown rice or quinoā.
5. Tip: To hāve chicken with ā crisper texture, seār on medium-high heāt for 5-6 minutes, without ādding the extrā mārināde. ādd the mārināde to ā smāll pot ānd cook down slightly until it thickens up ā touch. You might try ādding ā little cornstārch for ā thicker mārināde. Then, ādd to the crusted chicken ānd other ingredients ās stāted in the directions.

Recipes Source : Click Here

Tweet