
Black Pepper Chicken Recipe
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Ingredients
Serves 4- 1 green bell pepper (deseeded and sliced)
- 1 large onion (peeled and chopped into thick slices)
- 1 red bell pepper (deseeded and sliced)
- 1 teaspoon minced ginger
- 2 cloves garlic (peeled and minced)
- 2 tablespoons cornflour (cornstarch in USA)
- Spring onions (scallions) (chopped)
- 120 ml (½ cup) chicken stock
- 3 chicken breasts – sliced into thin strips (this is about 525g/18.5oz)
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster Sauce
- 1 tablespoon Chinese rice wine ((or replace with dry sherry))
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- Boiled rice
- 1 teaspoon sesame oil
- 2 tablespoons oil ((neutral oil such as avocado or rapeseed))
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Steps
- Step 1
Toss the chicken strips with 1 teaspoon of black pepper and ¼ teaspoon of salt.
- Step 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.
- Step 3
Fry the chicken for 5 minutes, moving it around the wok so it doesn't stick together, until lightly browned.
- Step 4
Turn the heat down to medium-high. Add in the sliced onions, sliced peppers, garlic and ginger.
- Step 5
Fry for 3-4 minutes, tossing everything together often with a spatula, until the vegetables are just starting to soften.
- Step 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.
- Step 7
Add the chicken stock and the remaining 1 teaspoon of black pepper. Stir together to combine.
- Step 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.
- Step 9
Serve the black pepper chicken with boiled rice and a sprinkling of chopped spring onions.
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Toss the chicken strips with 1 teaspoon of black pepper and ¼ teaspoon of salt.
Source: Nicky's Kitchen Sanctuary