Easy Black Pepper Chicken You Can Make Tonight!
Get ready to tantalize your taste buds with our Easy Black Pepper Chicken! This quick and flavorful dish is perfect for busy weeknights, ready in under 25 minutes. Freshly ground black pepper infuses warmth without overwhelming heat, making it a delightful choice for the whole family. Toss tender chicken strips with vibrant bell peppers, garlic, and ginger, then coat everything in a savory sauce that elevates every bite. Serve it over fluffy boiled rice for a satisfying meal that packs a punch. Let’s dive in and make dinner a breeze tonight!
Watch the video by Kitchen Sanctuary
Recipe Instructions
This Black Pepper Chicken is one of those recipes that wakes up your tastebuds instantly. Whether it’s a busy school‑night or you fancy something satisfying but not overly complex, this delivers and its ready in under 25 minutes!
The black pepper provides a lovely warmth, rather than the sometimes-fiery heat of using chillies.
Free printable recipe is available on our site: https://www.kitchensanctuary.com/black-pepper-chicken/
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
1. Toss the chicken strips with 1 teaspoon of black pepper and ¼ teaspoon of salt.
2. 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.
3. Fry the chicken for 5 minutes, moving it around the wok so it doesn’t stick together, until lightly browned.
4. Turn the heat down to medium-high. Add in the sliced onions, sliced peppers, garlic and ginger.
5. Fry for 3-4 minutes, tossing everything together often with a spatula, until the vegetables are just starting to soften.
6. 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.
7. Add the chicken stock and the remaining 1 teaspoon of black pepper. Stir together to combine.
8. 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.
9. Serve the black pepper chicken with boiled rice and a sprinkling of chopped spring onions.
Note: 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.
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Video “Easy Black Pepper Chicken You Can Make Tonight!” was uploaded on 10/20/2025 to Youtube Channel Kitchen Sanctuary