Peppered Chicken Stir-Fry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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The original recipe is adapted from Flip & Easy: One Pot - 55 Easy-to-perpare Recipes by Paplewick Press (2002). The original recipe would be very peppery. I made a number of changes, (especailly using chicken leg instead of breast) as I think it would improve the texture and flavour. Preparation time not includes the time on marinating. Ingredients:
225 g boneless skinless chicken thighs, cut into thin strips |
1 green bell pepper, deseeded and cut into strips (1/2 big one or 1 medium one) |
1 red bell pepper, deseeded and cut into strips (1/2 big one or 1 medium one) |
90 g sugar snap peas |
1/2 tablespoon garlic, chopped |
1 tablespoon sunflower oil |
1 tablespoon oyster sauce |
1 teaspoon cornflour |
2 tablespoons cold water |
1/2 teaspoon garlic granules |
1/4 teaspoon ground pepper |
1 teaspoon ground black pepper |
1/4 teaspoon chili powder (optional) |
1/2 teaspoon onion salt |
1 teaspoon cornflour |
1 tablespoon ketchup |
1 tablespoon soy sauce |
1 tablespoon dry sherry |
1/2 tablespoon sunflower oil |
1 teaspoon mixed peppercorns, crushed (or just black pepplecorns) |
Directions:
1. Mixes marinate in a bowl (at least 1/2 litre) except the last two ingredients.
2. Marinate the chicken for at least 30 minutes (or overnight in a fridge).
3. Add the 1/2 tbsp sunflower oil and crushed mixed peppercorns just before cooking, mix well.
4. Heat 1 tbsp of sunflower oil in a pre-heat wok.
5. Heat the chopped garlic with medium high heat till sizzling.
6. Stir-fry the chicken for about 3 minutes till just cooked. Turn down the heat to medium.
7. Put the chicken back into the bowl.
8. Add the green pepper and sugar snap peas into the wok, stir-fry for three minutes.
9. Add the red pepper into the wok, mix well.
10. Add back the chicken, mix well.
11. Mix the oyster sauce, cornflour and cold water in the bowl.
12. Move the wok away from the heat. Add the sauce and mix well.
13. Put back the wok on the heat. Allow the sauce to bubble for 2 minutes.
14. Serve hot with rice.
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