Asian Bell Pepper and Broccoli Chicken

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Now that the school year has started, I need to stretch out every minute of my day to fulfill all of my responsibilities at home and work! When I get home, I typically barely have enough time to cook dinner, work out, clean up, and get ready for the following day. Thankfully, this Asian Bell Pepper and Broccoli Chicken recipe is so quick to make, it has been a lifesaver for me on those nights where I can’t get everything done. If you’re anything like me, you’re going to love the simplicity of this dish!

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Since I needed a quick dinner, I stuck to the basics for this recipe. If you haven’t noticed from my previous posts, broccoli and bell peppers are two of my favorite vegetables to use with Asian cuisine. I just love the crunch of the broccoli, contrasted against the subtle softness of the bell peppers. Both of these vegetables pair perfectly with the tangy Asian sauce, but you could also substitute them with snap peas, cauliflower, or carrots!

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To top off this dish, I always add roasted sesame seeds, chopped green onion, and Sriracha sauce to our bowls. These garnishes are completely unnecessary (because the sauce from the marinade is so flavorful), but I think they finish the dish off nicely. If you don’t keep these staples on hand already, I suggest you start!

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I hope you’re able to enjoy this recipe in a pinch (or just because you’d like to try it). When you do, take a picture and tag me on Instagram @sweetpealiving or use #sweetpealiving to share! I’m excited to see how this one turns out for you!

Asian Bell Pepper and Broccoli Chicken


AuthorSweet Pea LivingDifficultyBeginner

Yields4 Servings
Prep Time30 minsCook Time10 minsTotal Time40 mins

INGREDIENTS
 1 ½ pounds boneless, skinless chicken breasts, cubed
 3 tbsp liquid aminos (or coconut aminos)
 3 tbsp white vinegar
 1 tbsp coconut sugar
 1 tsp black pepper, ground
 2 tbsp extra virgin olive oil (EVOO)
 1 tsp ginger, minced
 2 cloves garlic, minced
 1 red bell pepper, de-seeded and sliced thinly
 2 cups broccoli, cut into bite-sized chunks
 Sambal Oelek chili paste
GARNISH
 sesame seeds
 green onion, sliced
 Sriracha sauce

INSTRUCTIONS
1

In a medium-sized bowl, combine chicken, liquid aminos, white vinegar, coconut sugar, and black pepper. Toss well and place in the refrigerator for 30 minutes.

2

Heat EVOO to a skillet over medium-low heat. Add garlic and ginger. Heat until fragrant, about 30 seconds.

3

Add the marinated chicken (and any extra juices) to your skillet. Cook for 3-4 minutes. Add the broccoli and cook for an additional 5 minutes. Then, add the sliced bell peppers and cook until the vegetables have softened and the chicken is cooked through, about 10 minutes.

4

Garnish with sesame seeds and green onion. Serve hot and enjoy!

Ingredients

INGREDIENTS
 1 ½ pounds boneless, skinless chicken breasts, cubed
 3 tbsp liquid aminos (or coconut aminos)
 3 tbsp white vinegar
 1 tbsp coconut sugar
 1 tsp black pepper, ground
 2 tbsp extra virgin olive oil (EVOO)
 1 tsp ginger, minced
 2 cloves garlic, minced
 1 red bell pepper, de-seeded and sliced thinly
 2 cups broccoli, cut into bite-sized chunks
 Sambal Oelek chili paste
GARNISH
 sesame seeds
 green onion, sliced
 Sriracha sauce

Directions

INSTRUCTIONS
1

In a medium-sized bowl, combine chicken, liquid aminos, white vinegar, coconut sugar, and black pepper. Toss well and place in the refrigerator for 30 minutes.

2

Heat EVOO to a skillet over medium-low heat. Add garlic and ginger. Heat until fragrant, about 30 seconds.

3

Add the marinated chicken (and any extra juices) to your skillet. Cook for 3-4 minutes. Add the broccoli and cook for an additional 5 minutes. Then, add the sliced bell peppers and cook until the vegetables have softened and the chicken is cooked through, about 10 minutes.

4

Garnish with sesame seeds and green onion. Serve hot and enjoy!

Asian Bell Pepper and Broccoli Chicken

Asian Bell Pepper and Broccoli ChickenAsian Bell Pepper and Broccoli Chicken | Sweet Pea Living | Paleo | Whole30 | Low Carb

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