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Name: One-Pot Black Pepper Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
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

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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

INSTRUCTIONS

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.

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.

NOTES

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One-Pot Black Pepper Chicken

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

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.

Spoon chicken over or alongside brown rice or quinoa.

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Nutrition

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Serving Size: 1 (194g)
Recipe Makes: 1

Calories: 117
Calories from Fat: 64 (55%)

Amt Per Serving		% DV

	Total Fat 7.1g	10 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 805.7mg		28 %
Potassium 295.3mg		8 %
Total Carbohydrate 9.2g		3 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 6.5g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 117

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