One pot pepper chicken is flavorful, while staying low in calories. The broth is very favorable and pairs well with rice.
A recipe is a keeper when everyone in the family will eat without any complaints. Even with peppers in this dish it was still children approved. The peppers cook down and they don’t have a strong pepper taste. They are soft and add the substance to the dish that makes is so yummy. The broth in this dish is so savory too.
The peppers can easily be mixed up too. I used red and green bell peppers, but you can also use yellow and orange bell peppers for some flexibility depending what you have on hand or what is currently the freshest locally.
What is the difference between different color bell peppers?
Regardless of the color, all bell peppers come from the same plant. A red bell pepper is the mature version of a green bell, and orange and yellow fall in between. The color alone doesn’t separate each pepper. As they age, so does their nutritional qualities and flavor characteristics. An example: red bell peppers contain twice the amount of vitamin C than a green bell pepper.
What you’ll need to make this recipe.
- Boneless skinless chicken breast
- Red bell pepper
- Green bell pepper
- Lite soy sauce
- White vinegar
- Coconut sugar
- Olive oil
How to make One-Pot Pepper Chicken
In a medium size bowl, start by whisking together, half of the soy sauce, half of the vinegar, and the coconut sugar. Add the chicken and toss everything around to coat the chicken. Place it in the fridge to marinate for about 30 minutes. Add oil to a skillet and heat to medium-low. Then, add the garlic and cook for about 30 seconds, just until garlic is golden and fragrant, but not burnt. Next, add the marinated chicken with any juices in the bowl and cook for about 3 minutes. Add the bell pepper strips, remaining soy sauce and vinegar, and stir. Lastly, cook for about 10 minutes until peppers have softened and chicken is cooked through.
This dish is great on it’s own, but it also tastes great served over cauliflower rice.
How do I store homemade pepper chicken?
Place pepper chicken in an air tight container and store in the refrigerator for 3-4 days.
Can I freeze homemade pepper chicken?
Place pepper chicken in a freezer safe resealable bag and squeeze out as much air as possible when sealing closed. Properly stored in the freezer, it can last for up to 3 months.
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Calories per serving (1 cup): 177
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One-Pot Pepper Chicken - Low-Calorie, Low-Carb
- 1 lb boneless, skinless chicken breasts, cut into cubes
- 1 red bell pepper, seeded and cut into strips
- 1 green bell pepper, seeded and cut into strips
- 2 cloves garlic, peeled and finely minced
- 3 tbsp lite soy sauce, divided
- 3 tbsp white vinegar, divided
- 1 tbsp coconut sugar
- 2 tbsp olive oil
- Whisk together in a medium sized bowl, half of the soy sauce, half of the vinegar, and the coconut sugar. Add the chicken and toss to coat. Place in the fridge to marinate for 30 minutes.
- Add oil to a skillet and heat to medium-low. Add the garlic and cook for 30 seconds, just until garlic is golden and fragrant, but not burnt.
- Add the marinated chicken with any juices in the bowl and cook for 3 minutes. Add the bell pepper strips, remaining soy sauce and vinegar, and stir.
- Cook for about 10 minutes until peppers have softened and chicken is cooked through. Enjoy!
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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