Let Me Tell You About This One-Pot Winner

You know when you’re rushing around on a random Tuesday night and suddenly everyone is starving? Yeah. That’s where this one-pot black pepper chicken comes in—it’s become my trusty life-raft (boat? lifesaver? Eh, you get the picture). I started making it when I needed something quick and healthy for the kids, but honestly, I make this for myself just as often. Funny thing, the first time I made it, I dropped half the pepper shaker in (whoops), but it actually worked out—now it’s canon in my little kitchen world.

One-Pot Black Pepper Chicken – 199 calories

By the way, I spilled some soy sauce on my countertop the first time too, and my dog thought it was a new treat just for him. He was not impressed. Anyway, let’s get into the good stuff.

Why You’ll Love This (Or Why I Do, Anyway!)

I whip this up when I can’t be bothered to wash a mountain of pots (my sink’s not that big, after all). My family gobbles it down (usually, unless I’ve forgotten the rice and they’re feeling picky). There’s something so satisfying about that smoky pepper flavor with chicken that’s—wait for it—under 200 calories a serving! And y’know what? Sometimes, if I’ve had a long day, I just want to dump everything in one pot and call myself a genius cook (which, let’s be honest, I totally am for this recipe). Oh, and no judgment if you end up eating it out of the pot. Been there, done that.

Here’s What You’ll Need (and Some Cheeky Substitutes)

400g chicken breast, cut into chunky bite-sized pieces (thigh works too—I actually don’t mind the extra juiciness)
1 large onion, sliced thin—but sometimes I throw in half a red onion if that’s all I have
2–3 cloves garlic, chopped (I’m rarely precise; more garlic never hurt anyone)
1 big green bell pepper, or go with red if you like it sweeter
2 tsp freshly ground black pepper (or if you can’t be bothered, pre-ground is just fine… but fresh, wow!)
1.5 tbsp low-sodium soy sauce (my gran swears by Kikkoman, but store brand is fine too)
1 tsp honey or a small splosh of maple syrup—sometimes I use brown sugar if it’s handy
1 tbsp cornstarch stirred into 2 tbsp water (makes that little glossy sauce—you can skip it if you want)
1/2 tsp salt, or just do a little tasting as you go
1 cup chicken broth (honestly, I’ve just used hot water plus half a stock cube and nobody noticed!)
Optional: A handful of spring onions to finish, or even some cilantro if you’re feeling fancy

Alright, Let’s Get Cooking!

Prep first—Get your veggies chopped and your chicken ready. I find if I do the chopping first, I don’t forget things and end up scrambling later.
Get your trusty big pan or pot—Heat a little oil (I use about a teaspoon, that’s enough if your pan isn’t sticking) over medium-high. Toss in the chicken and give it a good stir. Let it get that nice golden brown going—don’t crowd the pan or it’ll just steam. (This is when I usually sneak a bit of pepper in early!)
Add onions and garlic—Once the chicken’s got some color, chuck in the onions and garlic. It’ll smell incredible. Give it another couple of minutes till the onion’s soft but not sad.
Time for the peppers—In goes the bell pepper. Give it a stir. Let it mingle but don’t let it go mushy—unless that’s your jam, I guess?
Sauce it up—Pour in soy sauce, honey (or whatever sweetener you’re using), and the black pepper. Yes, it’ll look dark. It always looks a bit odd before the magic happens. Stir well.
Make it saucy—Pour in your cup of broth. Bring everything up to a little simmer. (Don’t worry if you see some odd bubbles, it’s just the cornstarch waiting to join the party.)
Thicken it (if you like)—Mix your cornstarch and water, then trickle it in while stirring. I once dumped it all at once and got weird lumps—but hey, I just called those flavor nuggets. Simmer for about 4-5 minutes. Taste-check here. Maybe a splash more soy sauce, or a pinch of salt.
Finish—Top with spring onions or cilantro, if you’ve got them. I sometimes just grab a handful from the garden (if the weather’s not drizzly and I remember to).

Some Notes I Wish I’d Known

This is genuinely better with freshly cracked black pepper, but life’s too short—use what you have.
Sometimes the sauce goes clumpy if you rush the thickening—so take your time, even if you’re impatient like me.
I once forgot the honey. Turns out, it does make a difference (who knew?).

Variations—What’s Actually Worked (And What Hasn’t)

Tried swapping chicken for tofu? It’s decent, but squeeze the water out or it’ll get a bit sad and squishy.
Sliced mushrooms instead of pepper—totally works! Kinda earthy though, almost a new dish…
Don’t try to make this with only water and no stock/flavoring. Once did that by mistake, and let’s just say, nobody asked for seconds.
I’ve thrown in a spoonful of oyster sauce once. Not traditional, but I liked it!

Equipment—Don’t Panic If You Don’t Have It All

Big pan or pot is ideal (wok works if you have one but I’ve used a beat-up frying pan in a pinch)
Sharp knife—though honestly, I’ve torn chicken with my hands before. It’s rustic, right?
Mixing spoon or any old spatula—no need for anything fancy

Real Talk: How Does This Keep?

Stick it in a sealed container in the fridge, and you’re golden for two days—though honestly, it never lasts more than 24 hours around here (someone always finds it at midnight). If, miraculously, there’s some leftover, I think it tastes even more punchy after sitting overnight. Haven’t tried freezing it—if you do, let me know how it turns out!

How Do I Serve This? Here’s What I Do

I pretty much always serve it over steaming hot jasmine rice—my youngest claims it’s the only way. Sometimes I do lettuce cups if I’m feeling extra healthy (or just ran out of rice, which, let’s admit, happens more than it should). I’ve even eaten it straight out of the pan with a spoon—nobody’s judging here.

Lessons Learned—A.K.A. “Don’t Do What I Did”

Don’t try and rush browning the chicken—last time I did, it turned a bit rubbery. Just give it those extra couple minutes.
If you dump in all the black pepper at once, you may cough. Go slow, or your kitchen turns into a pepper sauna.

Your Burning Questions (Yes, People Have Actually Asked These!)

Q: Can I make this ahead?
A: Honestly, yes, and I think it tastes better the next day after the flavors hang out together.

Q: Can I use pre-cooked chicken?
A: Sure! Just add it in with the peppers, not at the start, to keep things from drying out.

Q: Too spicy for kids?
A: Depends on how heavy-handed you get with the pepper. I sometimes halve it for the little ones, then add extra to my bowl (spicy lovers unite!).

Q: What if I don’t have cornstarch?
A: You can totally skip it, the sauce just won’t be glossy. Or try a bit of plain flour—though it’s not quite the same.

And that’s it! Next time you need something quick, cozy, and tasty, give this a go—and let me know if you manage to save leftovers. Doubt it!

One-Pot Black Pepper Chicken – 199 calories