Sunday, September 2, 2018

One-Pot Black Pepper Chicken

This was SO VERY YUMMY! It was easy to put together and we all loved it. We served it over rice.
One-Pot Black Pepper Chicken 

adapted from

1-1/2 pounds boneless, skinless chicken breasts, cut into cubes
1 red bell pepper, seeded and cut into strips
1 onion, diced large
1-1/2 teaspoons freshly ground black pepper
1-inch fresh ginger root, peeled and finely chopped
2 cloves garlic, peeled and finely minced
3 tablespoons lite soy sauce, divided
3 tablespoons white vinegar, divided
1 tablespoon coconut palm sugar or honey, Beth used Splenda
2 tablespoons olive oil

Put the following ingredients in a medium bowl and mix with whisk: sweetener, half of the vinegar, half of the soy sauce. Add the chicken and toss to coat. Put into the fridge for at least a half hour

Add oil to a frying pan and heat to medium-low. After adding garlic and ginger, cook for 30 seconds until garlic gets fragrant and golden without being burnt.

Drain the chicken, but save the marinade.  Cook the chicken for 3 minutes then, add the remaining soy sauce and vinegar along with the marinade, the bell pepper strips, onion and the black pepper and stir. Cook during 10 minutes until chicken is cooked through and peppers get softened. 

Serve over rice for additional points.
Nutritional information

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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