One-Pot Black Pepper Chicken



1 1/2 pounds of boneless, skinless chicken breasts, cubed
1 red bell pepper, seeded and sliced into strips
1 1/2 teaspoons of freshly ground black pepper
1 inch of fresh ginger root, peeled and finely chopped
2 garlic cloves, peeled and finely minced
3 tablespoons of lite soy sauce, divided (alternative options: coconut aminos, tamari, or Bragg Liquid Aminos)
3 tablespoons of white vinegar, divided
1 tablespoon of coconut palm sugar or honey
2 tablespoons of olive oil

In a medium-sized bowl, whisk together half of the soy sauce, half of the vinegar, and the sweetener. Add the chicken and toss to coat. Let it marinate in the refrigerator for 30 minutes.

Heat the olive oil in a skillet over medium-low heat. Add the garlic and ginger and sauté for 30 seconds until the garlic is golden and fragrant, ensuring it does not burn.

Add the marinated chicken along with any remaining juices from the bowl to the skillet and cook for 3 minutes. Introduce the bell pepper strips, the remaining soy sauce and vinegar, and the black pepper. Stir and cook for around 10 minutes until the peppers have softened and the chicken is thoroughly cooked.

Serve the chicken over or alongside brown rice or quinoa.