Start by cutting the chicken breasts into bite-sized cubes. Seed and slice the red bell pepper into strips, and finely mince the garlic and ginger. Having everything ready to go will make the cooking process seamless.
In a large skillet or wok, heat the 2 tablespoons of olive oil over medium-high heat. Allow the oil to warm up for a minute before adding the chicken.
Add the cubed chicken to the skillet, ensuring it’s spread out in an even layer. Season with 1 teaspoon of freshly ground black pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Use a meat thermometer if you want to ensure the internal temperature reaches 165°F.
Once the chicken is cooked, add the minced garlic, chopped ginger, and the remaining black pepper (1/2 teaspoon) to the skillet. Sauté for another 1-2 minutes until fragrant, stirring frequently to prevent burning.
In a small bowl, whisk together 2 tablespoons of soy sauce, 2 tablespoons of white vinegar, and the coconut palm sugar (or honey). Pour this mixture over the chicken and stir well to combine.
Add the sliced red bell pepper to the skillet, mixing it in with the chicken and sauce. Cook for an additional 3-4 minutes, until the bell pepper is tender but still crisp.
Give your One Pot Black Pepper Chicken a taste. If you feel it needs a little more kick, you can add an extra splash of soy sauce or a pinch more black pepper. Adjust the sweetness with a bit more coconut palm sugar or honey if desired.
Remove from heat and serve your One Pot Black Pepper Chicken hot. It’s delicious on its own, or you can serve it over steamed rice or noodles for a more filling meal.
