Name: Black Pepper Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 3 chicken breasts – sliced into thin strips (about 525g/18.5oz); 1 teaspoon freshly ground black pepper; 1/4 teaspoon salt; 2 tablespoons neutral oil (such as avocado or rapeseed oil); 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; 2 tablespoons cornflour (cornstarch); 2 tablespoons dark soy sauce; 2 tablespoons oyster sauce; 1 tablespoon Chinese rice wine (or dry sherry); 120 ml (½ cup) chicken stock; 1 teaspoon freshly ground black pepper (additional); Boiled rice; Chopped spring onions (scallions)

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Introduction

This Black Pepper Chicken recipe is a flavorful and quick stir-fry dish perfect for a weeknight dinner. Tender chicken strips are cooked with vibrant bell peppers and a savory black pepper sauce, creating a deliciously satisfying meal.

A black wok filled with a colorful stir-fry consisting of several layers: the base layer is light brown cooked sliced chicken, mixed with thinly sliced white onions, bright green bell pepper strips, and red bell pepper strips all cooked together in a glossy sauce. The dish is topped with small pieces of chopped green onions, adding a fresh green pop. A black metal spatula rests inside the wok, with a white marbled textured surface beneath and a gray cloth next to it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 chicken breasts – sliced into thin strips (about 525g/18.5oz)
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons 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
2 tablespoons cornflour (cornstarch in USA)
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine (or dry sherry)
120 ml (½ cup) chicken stock
1 teaspoon freshly ground black pepper (for the sauce)
Boiled rice, to serve
Spring onions (scallions), chopped, for garnish

Instructions

Step 1: Toss the chicken strips with 1 teaspoon of black pepper and ¼ teaspoon of salt to season evenly.
Step 2: Heat the neutral oil and sesame oil in a wok or large frying pan over high heat until hot, then add the chicken strips.
Step 3: Fry the chicken for about 5 minutes, stirring frequently to prevent sticking and until the chicken is lightly browned on all sides.
Step 4: Reduce the heat to medium-high and add the sliced onion, green and red bell peppers, minced garlic, and ginger.
Step 5: Cook the vegetables with the chicken for 3-4 minutes, stirring often until the vegetables begin to soften but still retain some crunch.
Step 6: Meanwhile, in a small jug or bowl, combine the cornflour, dark soy sauce, oyster sauce, and Chinese rice wine, stirring until the cornflour dissolves.
Step 7: Add the chicken stock and the remaining 1 teaspoon of freshly ground black pepper to the sauce mixture and stir well to combine.
Step 8: Pour the sauce into the wok and stir everything together. Let it simmer gently for 1-2 minutes until the sauce thickens. Add a splash of water if the sauce becomes too thick. Then turn off the heat.
Step 9: Serve the black pepper chicken over boiled rice and garnish with chopped spring onions for a fresh finish.

Tips & Variations

For extra heat, add a sliced chili or a pinch of chili flakes with the garlic and ginger.
If you prefer a gluten-free option, use tamari sauce instead of dark soy sauce and ensure oyster sauce is gluten-free.
Substitute chicken breasts with thigh meat for a juicier texture.
Add other vegetables like snap peas or mushrooms for more variety and color.

Storage

Store any leftover black pepper chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat or in the microwave until warmed through. Avoid reheating multiple times to maintain the best texture and flavor.

How to Serve

A black bowl filled with a stir-fry dish composed of layered ingredients including glossy cooked slices of light brown chicken on top, mixed with sautéed bell pepper strips in red and green, and translucent cooked onion slices that have a soft texture; scattered fresh green onion rings are placed on top and around the dish, adding a vibrant pop of color. The bowl sits on a dark cloth with some green onion pieces scattered around. The background is a white marbled surface with a few sesame seeds visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the chicken and sauce ahead, then store everything separately. Reheat and combine just before serving to keep the vegetables crisp.

What can I serve with black pepper chicken?

This dish pairs well with plain boiled rice or steamed jasmine rice. You can also serve it alongside stir-fried noodles or steamed vegetables for a fuller meal.