Home-styleEasy 20 min serves 2

Black Pepper Chicken Dice | Chinese Hei Jiao Ji Ding

Name: Black Pepper Chicken Dice | Chinese Hei Jiao Ji Ding
Total time: 20 min
Yield: 2 servings
Cuisine: Home-style
Ingredients: chicken breast; bell pepper; black pepper; light soy sauce; oyster sauce; cornstarch

黑椒鸡丁 · hēi jiāo jī dīng

家庭快手版 · Home version: Quick stir-fry with bold black pepper heat.

Black pepper chicken is a popular home-style dish that brings bold pepper heat to tender chicken.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →Quick & Easy

Ingredients

chicken breast鸡胸肉🛒 local300 g
bell pepper彩椒🛒 local1 medium
black pepper黑胡椒🛒 local10 g
light soy sauce生抽🏮 asian15 ml
oyster sauce蚝油🏮 asian10 ml
cornstarch淀粉🛒 local10 g

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Cut chicken into 2-cm cubes. Marinate with 5 ml soy sauce, cornstarch. 10 minutes.
鸡肉上浆
🔍 Look for 10 minutes
Visual: 鸡肉裹粉有光泽。Chicken glossy with starch coating.
You know it's right when: Surface slightly tacky.
2Cut bell pepper into matching cubes.
彩椒切丁
🔍 Look for
Visual: 大小均匀，色泽鲜亮。Uniform cubes, vibrant color.
You know it's right when: Crisp, no soft spots.
3Heat oil over high heat. Fry chicken 2 minutes until sealed.
大火煎肉
🔍 Look for High heat 2 minutes
Visual: 鸡肉表面变白。Chicken white on outside.
You know it's right when: Sizzling sound; edges crisp.
4Add pepper, remaining soy sauce, oyster sauce, black pepper. Toss 1 minute.
快炒入味
🔍 Look for 1 minute
Visual: 彩椒鲜亮，酱汁包裹。Pepper bright, sauce coating.
You know it's right when: Peppery aroma; peppers crisp-tender.
5Add splash of water if dry. Toss 30 seconds. Serve.
调整干湿
🔍 Look for 30 seconds
Visual: 酱汁光亮包裹食材。Sauce glossy, coating all.
You know it's right when: Ready to serve; steam rising.

Tips

· High heat is key — don't crowd the pan.
· Pre-cut all ingredients before cooking.
· Adjust black pepper to heat preference.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

What is velveting and why do it?

Velveting = coating meat in cornstarch (sometimes egg white + a splash of wine/soy) before cooking. The starch forms a protective layer that seals in juices and prevents the meat from drying out at high heat. This is the secret to restaurant-smooth beef in dishes like beef & broccoli. At home: 1 tbsp cornstarch + 1 tbsp water (or soy/wine) per 250 g meat, rest 10 min, then stir-fry.

Source: HǎoWèi technique guide