Home-styleEasy 20 min serves 2

Black Pepper Chicken Strips (黑椒鸡柳)

Name: Black Pepper Chicken Strips (黑椒鸡柳)
Total time: 20 min
Yield: 2 servings
Cuisine: Home-style
Ingredients: chicken breast, cut into strips; bell pepper, cut into strips; black pepper, ground; light soy sauce; oyster sauce; cornstarch; neutral oil

黑椒鸡柳 · hei jiao ji liu

家庭快手版 · Home version: Julienned chicken with bold black pepper and colorful peppers.

Black pepper chicken strips are the street food version of home cooking — bold, peppery, and addictive.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

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

More chicken recipes →Quick & Easy Spicy

Ingredients

chicken breast, cut into strips鸡胸肉切条🛒 local300 g
bell pepper, cut into strips彩椒条🛒 local1 medium
black pepper, ground黑胡椒碎🛒 local2 tsp
light soy sauce生抽🏮 asian1 tbsp
oyster sauce蚝油🏮 asian1 tbsp
cornstarch淀粉🛒 local1 tbsp
neutral oil食用油🛒 local2 tbsp

🌶️ 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 1 cm x 5 cm strips. Marinate with soy and 1/2 tbsp cornstarch. Rest 10 minutes.
切条上浆
🔍 Look for 10 minutes
Visual: 鸡柳油亮裹浆Strips glossy coated
You know it's right when: Tacky
2Cut bell pepper into matching strips.
备彩椒
🔍 Look for
Visual: 大小均匀，色泽鲜艳Uniform colorful strips
You know it's right when: Crisp
3Heat oil high. Fry chicken strips 2-3 minutes until sealed and golden.
煎鸡柳
🔍 Look for High heat 3 minutes
Visual: 鸡柳金黄不透生Chicken golden and opaque
You know it's right when: Crisp exterior
4Add pepper strips, black pepper, oyster sauce. Toss 1 minute.
快炒入味
🔍 Look for High heat 1 minute
Visual: 彩椒鲜亮，酱汁包裹Pepper bright, sauce coating
You know it's right when: Peppery aroma
5Add remaining cornstarch slurry. Toss 30 seconds. Serve.
勾芡
🔍 Look for
Visual: 酱汁油亮包裹Glossy sauce clinging
You know it's right when: Ready

Tips

· High heat = fast cook = tender chicken.
· Do not skip the black pepper.
· Add all pepper at once for max flavor.

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

It's too spicy. How do I tone it down?

Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.

Source: HǎoWèi flavor guide

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