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Easy One-Pan Black Pepper Chicken

A quick and flavorful one-pan dish featuring tender chicken, vibrant bell peppers, and aromatic spices, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cut into bite-sized pieces You can use boneless skinless thighs for extra juiciness.
  • 2 tablespoons black pepper
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 2 bell peppers, sliced (any color you prefer)
  • 1 clove garlic, minced
  • 1 teaspoon ginger, minced
  • to taste salt
  • as needed cooked rice or noodles for serving Use as a base for the dish.

Method
 

Preparation
  1. Start by cutting your chicken breast into bite-sized pieces.
  2. In a bowl, mix the chicken pieces with soy sauce, black pepper, and a pinch of salt. Set it aside to marinate for about 10 minutes.
Cooking
  1. In a large pan over medium heat, add the vegetable oil. Once hot, throw in the minced garlic and ginger, sautéing them for about 1-2 minutes until fragrant.
  2. Add your marinated chicken to the pan. Cook for about 5-7 minutes, stirring occasionally, until the chicken turns golden brown and is cooked through.
  3. Toss in the sliced onion and bell peppers. Sauté for another 5-7 minutes or until the veggies are tender yet still crisp.
  4. Taste and adjust seasoning as necessary. Add more black pepper for a stronger flavor if desired.
  5. Serve hot over cooked rice or toss it with noodles for a complete meal.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months. Reheat in a skillet over low heat or microwave covered with a damp paper towel to maintain moisture.