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Welcome to a journey into the heart of Southeast Asian cuisine with our One-Pot Black Pepper Chicken recipe. This dish is a vibrant blend of spicy and savory flavors, where ginger, soy, and garlic harmonize beautifully, and black pepper takes center stage. With just one pot needed, cleanup is a breeze, making this an ideal choice for a hassle-free yet gourmet weeknight dinner. As the aroma fills your kitchen, you’ll find yourself transported to a culinary paradise where health meets taste seamlessly.
Why You’ll Love This Recipe
This dish is not only delicious but also incredibly healthy. Lean chicken provides a great source of protein, while garlic and ginger offer numerous health benefits. The simplicity of this recipe, requiring only one pot, means less time spent cleaning and more time enjoying a delicious meal. It’s perfect for a quick dinner that doesn’t compromise on flavor or nutrition.
Kitchen Equipment You’ll Need
- Medium-sized bowl
- Knife and cutting board
- Large skillet or wok
- Wooden spoon or spatula
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 (or coconut aminos, Tamari, or Bragg Liquid Aminos)
- 3 tablespoons white vinegar, divided
- 1 tablespoon coconut palm sugar or honey
- 2 tablespoons olive oil
Step-by-Step Instructions
- In a medium-sized bowl, whisk together half of the soy sauce, half of the vinegar, and the sweetener. Add the chicken cubes and toss to coat. Marinate in the refrigerator for 30 minutes.
- Heat olive oil in a large skillet over medium-low heat. Add garlic and ginger, cooking for about 30 seconds until the garlic is golden and fragrant, but not burnt.
- Add the marinated chicken along with any juices from the bowl. Cook for 3 minutes.
- Stir in the bell pepper strips, remaining soy sauce and vinegar, and black pepper. Cook for about 10 minutes until the peppers have softened and the chicken is cooked through.
- Serve the chicken over or alongside brown rice or quinoa.
Tips for Success
- For best results, ensure the chicken is marinated for the full 30 minutes to maximize flavor.
- Be careful not to burn the garlic when sautéing, as it can become bitter.
- Adjust the amount of black pepper to suit your taste preference; add more for extra spiciness.
Additional Tips and Variations
- For a different flavor profile, try adding some chopped green onions or cilantro as a garnish.
- If you prefer a sweeter dish, increase the amount of coconut palm sugar or honey.
- Vegetarians can substitute the chicken with firm tofu, ensuring to press it beforehand to remove excess moisture.
Nutritional Highlights (Per Serving)
This recipe offers a balance of macronutrients and is rich in protein, providing a fulfilling meal. It is also low in calories, making it a great option for those watching their intake.
Frequently Asked Questions (FAQ)
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used for a juicier result. Just adjust the cooking time as needed.
Can I make this dish spicier?
Absolutely! Feel free to add more black pepper or even a dash of chili flakes for extra heat.
What can I serve with this dish?
This dish pairs well with brown rice, quinoa, or even steamed vegetables for a low-carb option.
Conclusion
I hope this One-Pot Black Pepper Chicken recipe brings a taste of Southeast Asian flair to your dining table. It’s a delicious, easy-to-make dish that will surely impress your family and friends. I invite you to try it out and share your experiences in the comments below. Happy cooking!
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