Uploaded January 2026 | Updated September 2026, 2 weeks ago
Juicy chicken with a glossy, garlicky sauce and that bold pepper kick!
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
Boiled rice
Spring onions (scallions) chopped
Instructions
✅Toss the chicken strips with 1 teaspoon of black pepper and ¼ teaspoon of 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.
✅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.
✅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.
✅Add the chicken stock and the remaining 1 teaspoon of black pepper. Stir together to combine.
✅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.
Juicy chicken with a glossy, garlicky sauce and that bold pepper kick!
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
Boiled rice
Spring onions (scallions) chopped
Instructions
✅Toss the chicken strips with 1 teaspoon of black pepper and ¼ teaspoon of 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.
✅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.
✅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.
✅Add the chicken stock and the remaining 1 teaspoon of black pepper. Stir together to combine.
✅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.
