Black Pepper Chicken Recipe

Ingredients

• 454 g (1 pound)boneless, skinless chicken breasts, cut into thin strips
• 15 ml (1 tablespoon)cornflour
• 45 ml (3 tablespoons), dividedsoy sauce
• 30 ml (2 tablespoons), dividedoyster sauce
• 30 ml (2 tablespoons), dividedsesame oil
• 1 largegreen pepper, very thinly sliced
• 240 ml (1 cup)celery, thinly sliced on the diagonal (2–3 ribs)
• 240 ml (1 cup)yellow onion, thinly sliced (½ large onion)
• 10 ml (2 teaspoons)ginger paste
• 15 ml (1 tablespoon)garlic paste or minced garlic
• 15 ml (1 tablespoon)rice vinegar
• 30 ml (2 tablespoons)water
• 5 ml (1 teaspoon)honey
• 5–15 ml (1–3 teaspoons), to tasteblack pepper
• To taste, optionalgreen onions, thinly sliced, for garnish
• To taste, optionalcooked white rice, for serving

Instructions

1. 1

   Marinate the chicken

   Toss the chicken with 15 ml (1 tablespoon) soy sauce, 15 ml (1 tablespoon) oyster sauce and the cornflour. Leave to marinate for 10–15 minutes.

2. 2

   Mix the sauce

   Put the remaining 30 ml (2 tablespoons) soy sauce, remaining 15 ml (1 tablespoon) oyster sauce, rice vinegar, water, honey and black pepper in a wide-mouthed jar. Shake to combine, then set aside.

3. 3

   Cook the chicken

   Heat 15 ml (1 tablespoon) sesame oil in a large pan over a medium-high heat. Add the marinated chicken and cook for 3–4 minutes, until browned and mostly cooked through. Lift it out of the pan.

4. 4

   Sauté the vegetables

   Add the remaining 15 ml (1 tablespoon) sesame oil to the same pan. Stir in the onion, green pepper and celery; cook for 2–3 minutes, until they are beginning to soften. Add the garlic and ginger and cook for a further 30 seconds.

5. 5

   Finish the stir-fry

   Return the chicken to the pan, pour in the sauce and toss everything together. Cook for 2–3 minutes more, until the sauce thickens and coats the chicken and vegetables. Taste and adjust the pepper or salt if needed.

6. 6

   Serve while hot

   Serve over cooked rice, if using, and garnish with sliced green onions or sesame seeds, if using. Serve hot.

What is black pepper chicken?

Black pepper chicken is a savoury chicken stir-fry, a style of quick-cooked meal found in many Asian cuisines. This version brings together chicken, crisp vegetables and a glossy soy-and-oyster sauce, with black pepper providing its defining warm bite.

Thinly sliced ingredients cook quickly, while the chicken’s cornflour coating helps the sauce cling to each piece. The method keeps the vegetables in the pan briefly so they soften without losing all their crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 332 calories, 28g protein, 23g carbs, 15g fat.

The chicken supplies most of the protein, while the rice, if served, adds most of the meal’s carbohydrates. Sesame oil and the sauces contribute much of the fat, with the chicken contributing some as well. For a balanced plate, serve a measured portion of rice alongside the stir-fry and add extra vegetables if available.

The chicken and marinade

Thin strips: cutting the chicken evenly helps it cook quickly and consistently. Coat each piece with the measured soy sauce, oyster sauce and cornflour before leaving it to marinate for 10–15 minutes.

Cornflour: this light coating helps give the chicken a tender surface and contributes to the sauce’s final texture. Keep the chicken in a single layer in the pan where possible so it browns rather than steams.

Build the peppery sauce

Seasoning: soy sauce and oyster sauce bring savoury depth, while rice vinegar and a little honey round out the flavour. The water loosens the mixture so it can be tossed through the pan.

Pepper: the recipe allows 5–15 ml (1–3 teaspoons), so begin at the lower end if you prefer a gentler heat. Shake the sauce ingredients together before cooking to distribute the honey and seasonings.

Keep the vegetables crisp

Even cuts: slice the pepper, celery and onion thinly so they cook in the brief sauté. Cutting the celery on the diagonal gives it broad slices that are easy to stir through the chicken.

Short cooking: give the vegetables 2–3 minutes, then add the garlic and ginger for just 30 seconds. This brief time in the pan starts to soften the vegetables while keeping some bite.

Finish with a glossy coating

Return the chicken to the pan before adding the sauce, then toss everything together so the sauce reaches the vegetables as well as the meat. Cook for another 2–3 minutes, until it thickens and coats the ingredients.

Doneness cue: the chicken should be cooked through, and the sauce should cling rather than pool thinly at the bottom. Avoid extending the final cooking time unnecessarily, as the chicken can become less tender.

Serve it with

White rice: serve the hot stir-fry over cooked rice to catch the savoury sauce and make it a more substantial meal. Add thinly sliced green onions as a fresh garnish if you like.

At the table: taste before adding extra salt, since the soy and oyster sauces are already seasoned. If you want more heat, add further black pepper to the finished dish.

Recipe notes & tips

• Slice the chicken into evenly sized thin strips so it cooks at a similar rate.
• Prepare and measure the sauce ingredients before heating the pan, as the stir-fry moves quickly.
• Use a large pan and leave room around the chicken pieces to encourage browning.
• Keep the garlic and ginger in the pan for only about 30 seconds before returning the chicken.
• Start with less black pepper if unsure, then taste and add more at the end.
• Have the cooked rice ready before the stir-fry finishes so you can serve it hot.

Variations

• More vegetables: add extra sliced pepper or celery, keeping the pieces thin so they cook quickly.
• Pepper adjustment: use 5 ml (1 teaspoon) for a milder sauce or up to 15 ml (3 teaspoons) for a stronger peppery bite.
• Sesame finish: sprinkle sesame seeds over the finished dish if you would like an additional garnish.
• Rice alternative: serve the stir-fry without rice or with another cooked grain you have on hand.
• Garlic swap: use minced garlic instead of garlic paste, as allowed in the ingredient list.

Common mistakes to avoid

• Crowding the pan: the chicken may steam instead of browning, so use a large pan and cook in batches if needed.
• Uneven chicken strips: pieces of different thicknesses cook at different speeds, so cut them as evenly as possible.
• Overcooking the vegetables: they can lose their bite, so follow the short sauté and finishing times.
• Burning the aromatics: garlic and ginger can catch quickly, so cook them for only about 30 seconds before adding the chicken.
• Adding too much pepper at once: the sauce can become hotter than intended, so begin with less and adjust after tasting.
• Skipping the final toss: the sauce may not coat everything evenly, so stir and turn the ingredients as it thickens.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave until steaming hot; add a small splash of water if the sauce has thickened too much. Store rice separately where possible.

Frequently asked questions