Black pepper chicken
Freshly ground black pepper gives this chicken stir-fry its warmth.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Makes
- 2 servings
Your new skill: Practise timing and combining the separate parts.
Freshly ground black pepper gives this chicken stir-fry its warmth. Mix the sauce first so you can keep moving once the chicken is in.
Your ingredients
Get ready: Knife, two bowls, wok or frying pan and food thermometer.
- Chicken: 350 g chicken, diced
- Chicken: 1 tsp ginger, julienned
- Chicken: 1 tsp cornflour
- Chicken: 1 tbsp water
- Chicken: 1 tsp sesame oil
- Sauce: 1 tsp freshly ground black pepper
- Sauce: 2 tsp cornflour
- Sauce: 3 tbsp oyster sauce
- Sauce: 1 tsp light soy sauce
- Sauce: 1 tsp dark soy sauce
- Sauce: 3 tbsp water
- 2 tbsp cooking oil
- 1/2 red bell pepper, diced
- 1 small onion, diced
- 50 g celery, diced
- 1 tbsp spring onions, finely chopped
Let’s make it
-
Coat the chicken
Mix diced chicken with ginger, the marinade cornflour and water until absorbed. Stir in sesame oil and keep chilled while preparing vegetables.
-
Mix the pepper sauce
Combine black pepper, sauce cornflour, oyster sauce, both soy sauces and sauce water until smooth.
-
Stir-fry in stages
Heat oil and sear the chicken. Add onion, bell pepper and celery and keep tossing until vegetables are cooked but still firm and chicken reaches 75°C for 30 seconds.
-
Gloss and finish
Stir the sauce again and pour it in. Toss until it bubbles, thickens and coats everything. Add spring onion and serve immediately.
What to try next
For another kitchen idea, explore Garlic pak choi and Egg fried rice.
Keeping it: Cool promptly, put in a covered fridge container within 1–2 hours and use within 48 hours. Reheat only once until steaming hot throughout.
