Instructions

• Start by cutting your chicken breasts into bite-sized cubes. Next, seed and slice your red bell pepper into strips. Mince the garlic and chop the ginger finely to release their fragrant oils.
• In a bowl, combine the cubed chicken with 1 tablespoon of soy sauce, 1 tablespoon of white vinegar, and 1 tablespoon of coconut palm sugar. Add the freshly ground black pepper and mix well. Let the chicken marinate for at least 15 minutes to absorb the flavors.
• In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the marinated chicken to the pan in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
• Once the chicken is cooked through, add the minced garlic and chopped ginger to the skillet. Sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can turn bitter.
• Add the red bell pepper strips to the skillet and stir to combine. Cook for an additional 3-4 minutes, allowing the peppers to soften slightly but still retain some crunch.
• Pour in the remaining soy sauce and white vinegar, stirring to coat the chicken and peppers evenly. Let everything simmer for another 2-3 minutes, allowing the flavors to meld together.
• Once everything is well combined and heated through, remove the skillet from the heat. Serve your One Pot Black Pepper Chicken over steamed rice or noodles, and enjoy the deliciousness!