Description
Tender chicken, colorful bell peppers, and sliced onion cook in one skillet with a glossy homemade black pepper sauce. This quick sweet and spicy dinner takes only 25 minutes and serves four.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into cubes
- Salt, to taste
- Black pepper, to taste
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 yellow onion, sliced
- 2 tablespoons sesame oil, divided
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon coconut sugar
- 1 tablespoon honey
- 2 teaspoons freshly ground black pepper
- 1 teaspoon crushed red chili pepper flakes
- 1 teaspoon sesame seeds, for garnish
- 1 tablespoon sliced green onion, for garnish
Instructions
- Cut the red and yellow bell peppers into thin strips, slice the onion, and mince the garlic and ginger.
- Cut the chicken into evenly sized cubes and season lightly with salt and pepper.
- Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat.
- Add the chicken in a single layer and cook until golden brown and the center reaches 165°F. Transfer the chicken to a clean plate.
- Add the remaining tablespoon of sesame oil to the skillet.
- Add the ginger and garlic, then cook for about 30 seconds until fragrant.
- Add the bell peppers and onion. Cook for 5 to 10 minutes until tender but not mushy.
- Return the cooked chicken and any collected juices to the skillet. Cook for 2 to 3 minutes.
- In a small bowl, stir together the soy sauce, rice vinegar, cornstarch, coconut sugar, honey, black pepper, and chili flakes until smooth.
- Stir the sauce again, then pour it over the chicken and vegetables.
- Cook while stirring until the sauce bubbles, thickens, and evenly coats the chicken and vegetables.
- Remove the skillet from the heat. Sprinkle with sesame seeds and green onions, then serve warm.
Notes
- Cut the chicken into uniform pieces so it cooks evenly.
- Cook the chicken in batches if your skillet cannot hold it in one layer.
- Stir the sauce immediately before adding it because the cornstarch settles.
- Reduce or omit the chili flakes for a milder dish.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Reheat gently with a splash of water to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 279
- Sugar: 15.6
- Sodium: 918
- Fat: 10.3
- Saturated Fat: 1.1
- Unsaturated Fat: 9.2
- Trans Fat: 0
- Carbohydrates: 21.1
- Fiber: 2
- Protein: 25.7
- Cholesterol: 72