Chicken Steak with Black Pepper Sauce

Chicken steak with black pepper sauce, carrots, french beans and mashed potato served on a plate
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Are you bored of the regular curry and rice dishes and looking for a change? Chicken steak with black pepper sauce should be your solution then. It is an easy pepper steak recipe using white meat. I would call this more of a Chinese American dish as opposed to the authentic American way of preparing it.

Although it’s quite simple to make this easy meal, it can get a bit lengthy as it has has 4 parts to it. Hence the day I decide to make this I start early and do it in parts so it doesn’t get to taxing.

Chicken Steak in Black Pepper Sauce

To prepare the black pepper savory sauce, I have used sauces of the mentioned brands as seen in the image. However you can substitute them for whatever brand is available with you.

Sauces used in Chicken Steak with Black Pepper Sauce

For mashing the potato I have used this Potato masher which made the process of preparation way shorter.

Well if there is any black pepper chicken left over then I usually cut them into thin slices and use them in a sandwich.

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Chicken Steak with Black Pepper Sauce

Chicken Steak with Black Pepper Sauce can be any party pleaser especially when you are bored of serving the regular dishes.
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Course Main Course
Cuisine American
Servings 4 People


  • Grill Pan
  • Sauce Pan
  • Frying Pan / Large Skillet
  • Small Bowl


For Chicken Steak

  • 4 Chicken Breasts
  • 2 tbsp Sesame Oil
  • 1 tsp Yellow Mustard Sauce
  • 1 tbsp Ching’s Dark Soy Sauce
  • 1 tbsp American Garden Worcestershire Sauce
  • 1 tbsp Maggi Chilli Garlic Sauce
  • 4 Cloves Garlic finely chopped
  • 1 tsp Black pepper powder
  • Salt as required

For Black Pepper Sauce

  • 3 tbsp Butter
  • 4 Garlic cloves finely chopped
  • 1 medium Onion finely chopped
  • 15 Black Peppercorn crushed
  • 1 tbsp Yellow Mustard Sauce
  • 1 ½ tbsp Ching’s Dark Soy Sauce
  • 1 tbsp American Garden Worcestershire Sauce
  • 1 tbsp Maggi Chili Garlic Sauce
  • ½ tsp Dried Thyme
  • ½ tsp Dried Oregano
  • 2 Maggi Beef Stock Cube
  • 2 tbsp Cornflour/ Cornstarch
  • Salt as required
  • Water as required

For Mashed Potatoes

  • 3 medium Potatoes boiled and mashed
  • 3 tbsp Butter
  • cup Milk
  • 1 tsp Black Pepper Powder
  • ½ tsp Dried Oregano
  • ½ tsp Dried Thyme
  • 2 tbsp Thick Cream
  • Salt as required

For Steak Vegetables

  • 3 medium Carrots cut in cut Julienne of size 2 inches
  • 1 cup French Breans cut in to size of 2 inches and par boiled
  • 2 tbsp Butter or Olive Oil
  • 1 tsp Black Pepper Powder
  • Salt as required


Preparation of Chicken

  • Make slight slits on the chicken breast so that the marinade seeps through. Season chicken with the ingredients mentioned in “ Ingredients for Chicken Steak” and set aside for at least an hour. Since I had the time, I marinated it for 2 hours.
    After which grill it on both sides using little oil as and when required. (I have used a grill pan).

Preparation of Steak Vegetables

  • Meanwhile, in a pan on medium-high heat add the butter/ olive oil.
    Once it’s hot add the carrots and French beans along with salt and black pepper powder.
    Sautee it for 5 mins until it’s 3/4 the done as we do not want it to get to soft and mushy. Once done set it aside.

Preparation of Mashed Potato

  • On medium heat on the the same pan heat butter, once it’s hot add the mashed potatoes.
    Season it with salt and black pepper powder.
    Add the milk and mix well then add the cream.
    Mix until everything is well incorporated. Set aside when done.

Preparation of Black Pepper Sauce

  • In a small bowl mix together yellow mustard sauce, Ching’s dark soy sauce, American Garden Worcestershire sauce, Maggi chili garlic sauce, dried oregano and dried thyme and salt.
    Now add 1 cup water and the cornflour/ cornstarch whisk well until no lumps can be found.
    Now you can add 2 glasses of water and whisk it up. Set it aside.
  • In a vessel on medium flame add butter.
    Once it’s hot add the garlic and fry it until it gets light brown.
    Then add the onion cubes.
    Fry until they turn light pink.
    Add the crushed black pepper and stir well.
    Add the beef stock cubes and mix well.
    Now add the mixture that you set aside in the previous step.
    Mix well and stir occasionally.
    Check the consistency and add more water if needed.
    Turn the flame to slow and let it cook for 15 mins until it’s all well combined.
  • Finally, assemble all of it on a plate before serving.
    I usually serve this with boiled white rice or boiled spaghetti to make it more filling. However you can even serve it with brown rice.


  • If you need help with any Herb or Spice listed in this recipe then refer to the guide: List of Herbs and Spices
  • For steak vegetables you can even use green bell pepper and red bell pepper.
  • Feel free to replace the dark soy sauce to low sodium soy sauce or regular soy sauce if you wish to.

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