ONE-POT BLACK PEPPER CHICKEN
1-1/2 Pounds boneless, skinless chicken breasts, cut into cubes
1 Red bell pepper, seeded and cut into strips
1-1/2 Tsp. spoons freshly ground black pepper
1-Inch fresh ginger root, peeled and finely chopped
2 Cloves garlic, peeled and finely minced
3 Tbsp. lite soy sauce, divided
3 Tbsp. white vinegar, divided
1 Tbsp. coconut palm sugar or honey
2 Tbsp. olive oil
HOW TO MAKE:
1-Put the following ingredients in a medium bowl and mix with whisk: sweetener, half of the vinegar, half of the soy sauce.
2-Add the chicken and toss to coat.
3-Put into the fridge so as to steep during half an hour.
4-Add oil to a frying pan and heat to medium-low.
5-After adding garlic and ginger, cook for 30 seconds until garlic gets fragrant and golden without being burnt.
6-Cook the marinated chicken for 3 minutes without any juices in the bowl.
7-Then, pour the remaining soy sauce and vinegar, add the bell pepper strips, the black pepper and stir.
8-Cook during 10 minutes until chicken is cooked through and peppers get softened.
9-Remit chicken over or alongside brown rice or quinoa.
Yields: 6 servings | Serving Size: 1 cup | SmartPoints: 4|
Calories: 199 | Total Fat: 8 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 83 mg | Sodium: 341 mg | Carbohydrates: 4 g | Dietary Fiber: 1 g | Sugars: 2 g | Protein: 27 g | |
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