This Healthy One-Pot Black Pepper Chicken is a savory and satisfying dish that features tender chicken cooked with vibrant vegetables in a bold black pepper sauce. It’s a quick, flavorful meal made entirely in one pot—perfect for a healthy, fuss-free dinner.
Why You’ll Love This Recipe
-
Quick to prepare with minimal cleanup
-
Packed with lean protein and colorful vegetables
-
Bursting with bold, peppery flavor
-
Perfect for weeknights or meal prep
-
Easily customizable to fit your dietary preferences
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
-
Boneless, skinless chicken breasts or thighs
-
Soy sauce
-
Freshly ground black pepper
-
Garlic
-
Ginger
-
Onion
-
Bell peppers (red, yellow, or green)
-
Chicken broth
-
Oyster sauce (optional)
-
Cornstarch
-
Sugar
-
Cooking oil
Directions
-
Marinate the Chicken: In a bowl, toss the chicken pieces with soy sauce and a generous amount of black pepper. Let it marinate for about 10 minutes.
-
Make the Sauce: In a small bowl, whisk together chicken broth, soy sauce, oyster sauce (if using), cornstarch, sugar, and more black pepper. Set aside.
-
Cook the Chicken: Heat oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until lightly browned and cooked through. Remove the chicken and set aside.
-
Sauté Aromatics and Vegetables: In the same pan, add garlic and ginger and sauté for 30 seconds. Add sliced onions and bell peppers and cook until slightly tender but still crisp.
-
Combine Everything: Return the chicken to the pan. Pour in the sauce and stir everything together. Cook for 2–3 minutes, or until the sauce thickens and evenly coats the chicken and vegetables.
-
Serve: Remove from heat and serve hot over steamed rice or noodles.
Servings and Timing
-
Servings: 4
-
Prep Time: 10 minutes
-
Cook Time: 15–20 minutes
-
Total Time: 25–30 minutes
Variations
-
Use tofu or shrimp instead of chicken for a different protein option
-
Add vegetables like broccoli, carrots, or snap peas for more color and nutrients
-
Make it spicier with crushed red pepper or chili garlic sauce
-
Swap soy sauce for coconut aminos for a lower-sodium version
Storage/Reheating
-
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
-
Reheating: Reheat gently in a skillet over medium heat or in the microwave. Add a splash of water or broth to loosen the sauce if needed.
FAQs
What kind of chicken is best for this recipe?
Boneless, skinless chicken breasts or thighs both work well. Thighs provide a juicier result.
Can I make this gluten-free?
Yes, use gluten-free soy sauce or tamari and ensure the oyster sauce and broth are gluten-free.
Is it necessary to marinate the chicken?
Marinating adds flavor, but if you’re short on time, you can skip or reduce the marinating period.
What if I don’t have oyster sauce?
You can skip it or use hoisin sauce or a vegetarian substitute for a similar richness.
How spicy is this dish?
It has a noticeable peppery kick. You can adjust the amount of black pepper to suit your taste.
Can I make this ahead of time?
Yes, you can prep the ingredients and the sauce in advance, then cook everything fresh when ready to serve.
What should I serve this with?
It goes well with steamed rice, brown rice, quinoa, or noodles.
Can I freeze leftovers?
Yes, freeze in a sealed container for up to 2 months. Reheat gently to avoid overcooking the chicken.
Will the vegetables get soggy when reheated?
They may soften slightly, but reheating in a skillet can help maintain better texture.
How do I prevent the chicken from drying out?
Avoid overcooking and reheat gently with a splash of liquid to keep it moist.
Conclusion
Healthy One-Pot Black Pepper Chicken is a flavorful, well-balanced meal that’s perfect for busy nights or weekly meal prep. With bold spices, colorful veggies, and lean protein, it’s a dish that checks all the boxes—easy, nutritious, and incredibly satisfying.
Print
Healthy One-Pot Black Pepper Chicken
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Sauté, One-Pot
- Cuisine: Asian-Inspired
Description
This Healthy One-Pot Black Pepper Chicken is a nutritious, stir-fry-style meal made with lean chicken, crisp veggies, and a peppery, soy-based sauce. It’s lower in oil and sugar, high in flavor, and ready in under 30 minutes—perfect for a weeknight win!
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil or avocado oil
- 1 small onion, sliced
- 1 bell pepper, sliced
- 2 cups broccoli florets
- 3 garlic cloves, minced
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 2 tablespoons low-sodium soy sauce or coconut aminos
- 1 tablespoon rice vinegar or lime juice
- 1/2 tablespoon cornstarch or arrowroot (optional, for thickening)
- 1/4 cup water or low-sodium chicken broth
- Salt, to taste
- Optional garnish: green onions, sesame seeds
Instructions
- Cook Chicken:
- Heat oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until golden and fully cooked. Remove and set aside.
- Sauté Veggies:
- In the same pan, add onion, bell pepper, and broccoli. Cook for 4–5 minutes until slightly tender but still crisp. Add garlic and cook for another 30 seconds.
- Add Sauce:
- In a small bowl, mix soy sauce, vinegar, black pepper, and water. Add cornstarch if using.
- Pour sauce into skillet, stir well, and return chicken to the pan.
- Simmer & Finish:
- Simmer everything together for 2–3 minutes, until the sauce thickens and coats the chicken and veggies. Season to taste.
- Serve:
- Serve hot over brown rice, quinoa, or cauliflower rice. Garnish if desired.
Notes
- Use coconut aminos and arrowroot for a paleo/gluten-free version.
- Add mushrooms, snap peas, or carrots for even more veggie goodness.
- Store leftovers in the fridge for up to 3 days—great for meal prep!
Nutrition
- Calories: 300 kcal
- Sugar: 3g
- Sodium: 410mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Your email address will not be published. Required fields are marked *