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Overhead image of a black bowl filled with Black Pepper Chicken, Chinese-style stir-fried with sliced red and green peppers, onions, and spring onions, served with chopsticks.
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Black Pepper Chicken Recipe

Juicy chicken with a glossy, garlicky sauce and that bold pepper kick!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dinner
Cuisine: Chinese
Keyword: chicken stir fry, pepper sauce, quick dinner
Servings: 4
Author Nicky Corbishley

Ingredients

Chicken and Vegetables:

  • 3 chicken breasts – sliced into thin strips this is about 525g/18.5oz
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 2 tablespoons oil (neutral oil such as avocado or rapeseed)
  • 1 teaspoon sesame oil
  • 1 large onion peeled and chopped into thick slices
  • 1 green bell pepper deseeded and sliced
  • 1 red bell pepper deseeded and sliced
  • 2 cloves garlic peeled and minced
  • 1 teaspoon minced ginger

Sauce:

  • 2 tablespoons cornflour (cornstarch in USA)
  • 2 tablespoons dark soy sauce
  • 2 tablespoons oyster Sauce
  • 1 tablespoon Chinese rice wine (or replace with dry sherry)
  • 120 ml (½ cup) chicken stock
  • 1 teaspoon freshly ground black pepper

To Serve

Instructions

  • Toss the chicken strips with 1 teaspoon of black pepper and ¼ teaspoon of salt.
    3 chicken breasts – sliced into thin strips, 1 teaspoon freshly ground black pepper, 1/4 teaspoon salt
  • Heat the neutral oil and sesame oil in a wok (or large frying pan/skillet) over a high heat until hot, then add the chicken.
    2 tablespoons oil, 1 teaspoon sesame oil
  • Fry the chicken for 5 minutes, moving it around the wok so it doesn't stick together, until lightly browned.
  • Turn the heat down to medium-high. Add in the sliced onions, sliced peppers, garlic and ginger.
    1 large onion, 1 green bell pepper, 1 red bell pepper, 2 cloves garlic, 1 teaspoon minced ginger
  • Fry for 3-4 minutes, tossing everything together often with a spatula, until the vegetables are just starting to soften.
  • Whilst the chicken and vegetables are cooking, take a small jug or bowl and add the cornflour, dark soy sauce, oyster sauce and Chinese rice wine, and stir together, until the cornflour is incorporated.
    2 tablespoons cornflour (cornstarch in USA), 2 tablespoons dark soy sauce, 2 tablespoons oyster Sauce, 1 tablespoon Chinese rice wine
  • Add the chicken stock and the remaining 1 teaspoon of black pepper. Stir together to combine.
    120 ml (½ cup) chicken stock, 1 teaspoon freshly ground black pepper
  • Add the sauce to the wok and stir together. Heat for 1-2 minutes, allowing it to come to a gentle simmer. If it looks too thick you can add in a splash of water. Turn off the heat.
  • Serve the black pepper chicken with boiled rice and a sprinkling of chopped spring onions.
    Boiled rice, Spring onions (scallions)

Video

Notes

Leftovers/Reheating

This dish reheats well (although the peppers will be softer), so if you wanted to make it ahead, you can make the dish, then quickly cool, cover and refrigerate for up to a day. Remove from the fridge 30 minutes before you want to reheat it to take the chill off it, then reheat over a medium-high heat in a wok for 5-6 minutes, until piping hot throughout. Stir often to prevent it sticking and add in a good splash of water or stock to help loosen up the sauce.
Nutritional info is approximate, per serving (this recipe serves 4), not including sides and toppings.

Nutrition

Calories: 284kcal | Carbohydrates: 12g | Protein: 30g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 84mg | Sodium: 1144mg | Fiber: 2g | Sugar: 3g

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