One Pot Black Pepper Chicken Recipe

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When it comes to meals that are quick, delicious, and a breeze to clean up, this One Pot Black Pepper Chicken Recipe checks all the boxes. Tender chicken, vibrant veggies, and a sweet-and-savory sauce combine beautifully to create a dish that’s full of flavor yet light on effort. The star of the show? That bold black pepper kick!

Whether you’re a busy professional, a parent trying to juggle schedules, or simply someone who craves comfort food without the fuss, this recipe is a game-changer. Let’s dive into why this dish deserves a regular spot in your meal rotation—and if you’re not already subscribed to my blog, sign up now so you never miss these delicious one-pot wonders!

Why You’ll Love This One Pot Black Pepper Chicken

Easy to make: Everything comes together in a single skillet or wok, making cleanup a breeze.
Flavor-packed: The combination of freshly ground black pepper, garlic, ginger, and a touch of sweetness from honey and coconut sugar creates a perfect balance.
Healthy and wholesome: With lean protein, plenty of colorful veggies, and a light sauce, this dish satisfies cravings without guilt.
Customizable: This recipe can be tailored to your taste with ingredient swaps or additions (more on that below!).

What Does It Taste Like?

This Black Pepper Chicken has a rich and savory flavor with a gentle heat that comes from the crushed chili flakes and freshly ground black pepper. The sauce is tangy from the rice vinegar, slightly sweet from the honey and coconut sugar, and irresistibly umami thanks to the soy sauce. Pair that with juicy chicken and crisp-tender veggies, and you’ve got a winning combination!

Ingredients for One Pot Black Pepper Chicken

  • 1 pound boneless, skinless chicken breasts, cubed – The star protein, tender and juicy.
  • Salt and pepper to taste – To season the chicken.
  • 1 red bell pepper, julienned – Adds a pop of sweetness and crunch.
  • 1 yellow bell pepper, julienned – Brightens the dish with flavor and color.
  • 1 yellow onion, sliced – For a savory, aromatic base.
  • 2 tbsp sesame oil, divided – For cooking and added nuttiness.
  • 3 garlic cloves, minced – Essential for flavor depth.
  • 1 tbsp fresh ginger, minced – Adds warmth and a fresh zing.
  • 2 tbsp soy sauce – Provides umami goodness.
  • 1 ½ tbsp rice vinegar – For a tangy kick.
  • 1 tbsp cornstarch – Thickens the sauce perfectly.
  • 1 tbsp coconut sugar – A natural sweetener that complements the sauce.
  • 1 tbsp honey – Balances the savory and spicy elements.
  • 2 tsp freshly ground black pepper – The star seasoning!
  • 1 tsp crushed red chili pepper flakes – For a bit of heat (adjust to your liking).
  • 1 tsp sesame seeds, for garnish – Adds texture and nutty flavor.
  • 1 tbsp green onion, for garnish – A fresh finishing touch.

Necessary Tools

  • Large skillet or wok
  • Sharp knife for slicing vegetables and chicken
  • Cutting board
  • Mixing bowl for the sauce
  • Spatula or wooden spoon

Ingredient Additions and Substitutions

Protein swaps: Swap chicken breasts for chicken thighs or even shrimp.
Vegetable variations: Add broccoli, snap peas, mushrooms, or zucchini to boost the veggie content.
Gluten-free option: Use tamari or coconut aminos instead of soy sauce.
Sweeteners: Replace coconut sugar with brown sugar or maple syrup if needed.

How to Make One Pot Black Pepper Chicken

One Pot Black Pepper Chicken recipe

Step 1: Prep the Ingredients

Cut the onion and bell peppers into strips. Cube the chicken and season it with salt and pepper.

Step 2: Cook the Chicken

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the cubed chicken and cook until golden brown, about 5-7 minutes. Transfer to a plate.

Step 3: Sauté the Aromatics

In the same skillet, add the remaining sesame oil. Sauté the minced garlic and ginger until fragrant—this should only take about 1-2 minutes.

Step 4: Cook the Vegetables

Add the julienned bell peppers and sliced onion to the skillet. Cook for 5-10 minutes, stirring occasionally, until the vegetables are softened but still vibrant.

Step 5: Make the Sauce

In a small bowl, whisk together the soy sauce, rice vinegar, cornstarch, coconut sugar, honey, black pepper, and crushed chili flakes until well combined and smooth.

Step 6: Combine and Simmer

Return the cooked chicken to the skillet with the vegetables. Pour the sauce over everything and stir well. Cook for 2-3 minutes until the sauce thickens and coats the chicken and vegetables evenly.

Step 7: Garnish and Serve

Turn off the heat, then sprinkle with sesame seeds and green onions for garnish. Serve hot and enjoy!

What to Serve with Black Pepper Chicken

This dish pairs beautifully with:

  • Steamed rice – A classic choice to soak up the flavorful sauce.
  • Cauliflower rice – A low-carb alternative.
  • Noodles – Toss the chicken and veggies with cooked rice noodles or soba noodles for a complete meal.
  • Stir-fried greens – Such as bok choy or spinach for an extra veggie boost.

Tips for Perfect One Pot Black Pepper Chicken

Freshly ground pepper: For the boldest flavor, use freshly ground black pepper rather than pre-ground.
Control the spice: Adjust the amount of chili flakes to suit your heat tolerance.
Cook in batches: If your skillet is small, cook the chicken in batches to avoid overcrowding.
Thicken the sauce: If the sauce isn’t thickening enough, let it simmer for an additional minute or two.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in a skillet over low heat, adding a splash of water if needed to loosen the sauce.

Frequently Asked Questions

Can I make this recipe vegetarian?
Absolutely! Swap the chicken for tofu or tempeh and follow the same steps.

Can I use frozen vegetables?
Yes, but fresh vegetables yield a better texture. If using frozen, thaw and pat them dry before cooking.

Is this recipe meal-prep friendly?
Definitely! Prepare it ahead of time, portion into containers, and pair with rice or noodles for a ready-to-go meal.

Conclusion

This One-Pot Black Pepper Chicken recipe is everything you could want in a weeknight meal—quick, flavorful, and packed with wholesome ingredients. The bold black pepper sauce brings every bite to life, and the one-pot method makes it a winner for busy nights.

If you give this recipe a try, don’t forget to leave a comment and share your photos on Pinterest! I’d love to see how yours turns out.

Looking for more peppery and flavorful dishes? Be sure to check out my Black Pepper Chicken, Black Pepper Chicken with Mushrooms, or the savory Chinese Pepper Steak with Onions.

Nutritional Information (Per Serving):

Calories: 279 | Carbs: 21.1g | Protein: 25.7g | Fat: 10.3g | Sugar: 15.6g

Enjoy this flavorful dish that’s anything but boring!

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One Pot Black Pepper Chicken

One Pot Black Pepper Chicken Recipe


  • Author: Mari
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

 

This One-Pot Black Pepper Chicken recipe is a quick and flavorful meal that combines tender chicken, crisp bell peppers, and a bold black pepper sauce. Ready in under 30 minutes, it’s perfect for busy weeknights, packed with wholesome ingredients, and easy to customize for your taste.


Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cubed
  • Salt and pepper to taste
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 yellow onion, sliced
  • 2 tbsp sesame oil, divided
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp soy sauce
  • 1 ½ tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 tbsp coconut sugar
  • 1 tbsp honey
  • 2 tsp freshly ground black pepper
  • 1 tsp crushed red chili pepper flakes
  • 1 tsp sesame seeds, for garnish
  • 1 tbsp green onion, for garnish

Instructions

  1. Cut the onion and bell peppers into strips. Cube the chicken and season it with salt and pepper.
  2. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Cook the chicken until golden brown, about 5-7 minutes. Transfer to a plate.
  3. In the same skillet, add the remaining sesame oil. Sauté minced garlic and ginger for 1-2 minutes until fragrant.
  4. Add the bell peppers and onion. Cook for 5-10 minutes until softened but still vibrant.
  5. In a small bowl, whisk together soy sauce, rice vinegar, cornstarch, coconut sugar, honey, black pepper, and crushed chili flakes until well combined.
  6. Return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables, stirring to coat evenly. Cook for 2-3 minutes until the sauce thickens.
  7. Turn off the heat and garnish with sesame seeds and green onions. Serve hot.

Notes

  • To make this dish gluten-free, use tamari or coconut aminos instead of soy sauce.
  • Adjust the level of heat by increasing or reducing the chili flakes to suit your preference.
  • Store leftovers in the refrigerator for up to 3 days, or freeze for up to 2 months.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: One-Pot, Stir-Fry
  • Cuisine: Asian-Inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 279 kcal
  • Sugar: 15.6 g
  • Sodium: 918 mg
  • Fat: 10.3 g
  • Saturated Fat: 1.1 g
  • Unsaturated Fat: 9.2 g
  • Trans Fat: 0g
  • Carbohydrates: 21.1 g
  • Fiber: 2 g
  • Protein: 25.7 g
  • Cholesterol: 72 mg

Keywords: Black Pepper Chicken, One-Pot Chicken Recipe, Quick Chicken Stir-Fry, Easy Weeknight Dinner, Healthy Chicken Recipes

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