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Black Pepper Chicken Recipe

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★★★★★

4.8 from 60 reviews

A flavorful and easy-to-make Black Pepper Chicken recipe featuring tender chicken strips stir-fried with vibrant bell peppers, onions, and a savory sauce enriched with dark soy sauce, oyster sauce, and freshly ground black pepper. Perfectly paired with boiled rice and garnished with spring onions for a delicious Asian-inspired meal.

Ingredients

Scale

Chicken and Seasoning

  • 3 chicken breasts – sliced into thin strips (about 525g/18.5oz)
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

Oils

  • 2 tablespoons neutral oil (such as avocado or rapeseed oil)
  • 1 teaspoon sesame oil

Vegetables and Aromatics

  • 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 and Thickener

  • 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)

To Serve

  • Boiled rice
  • Chopped spring onions (scallions)

Instructions

  1. Season the Chicken: Toss the chicken strips with 1 teaspoon of freshly ground black pepper and ¼ teaspoon of salt, ensuring the pieces are evenly coated for flavor.
  2. Heat Oils and Cook Chicken: Heat the neutral oil and sesame oil in a wok or large frying pan/skillet over high heat until hot. Add the chicken strips and fry for 5 minutes, stirring frequently to prevent sticking, until the chicken is lightly browned on all sides.
  3. Add Vegetables and Aromatics: Reduce the heat to medium-high and add the sliced onions, green and red bell peppers, minced garlic, and minced ginger to the wok. Stir-fry for 3-4 minutes, tossing often until the vegetables begin to soften but remain crisp.
  4. Prepare the Sauce: In a small jug or bowl, combine the cornflour, dark soy sauce, oyster sauce, and Chinese rice wine. Stir until the cornflour is fully dissolved and the mixture is smooth.
  5. Add Stock and Pepper: Pour in the chicken stock along with the remaining 1 teaspoon of freshly ground black pepper. Stir to combine the sauce ingredients thoroughly.
  6. Combine Sauce with Chicken and Vegetables: Pour the sauce mixture into the wok and stir well to coat the chicken and vegetables evenly. Continue cooking for 1-2 minutes until the sauce comes to a gentle simmer and thickens. If the sauce is too thick, add a splash of water to reach desired consistency. Turn off the heat.
  7. Serve: Plate the black pepper chicken alongside boiled rice and garnish with a sprinkling of chopped spring onions for a fresh, vibrant finish.

Notes

  • Use chicken breast or thigh meat depending on preference; thighs will yield a juicier texture.
  • Adjust the amount of black pepper if you want a milder or spicier dish.
  • Chinese rice wine can be substituted with dry sherry if unavailable.
  • For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
  • Ensure the wok or pan is very hot before adding the chicken for the best sear and texture.
  • Serve immediately to enjoy the crispness of the vegetables and tenderness of the chicken.

Keywords: black pepper chicken, stir fry chicken, Chinese chicken recipe, quick chicken dinner, chicken with peppers, Asian chicken recipe

Find it online: https://servedbynora.com/black-pepper-chicken-recipe/