Peppered Chicken Stir-Fry
- Ready In:
- 30mins
- Ingredients:
- 20
- Serves:
-
2
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
- 7.39 ml garlic, chopped
- 14.79 ml sunflower oil
- 14.79 ml oyster sauce
- 4.92 ml cornflour
- 29.58 ml cold water
-
Marinade
- 2.46 ml garlic granules
- 1.23 ml ground pepper
- 4.92 ml ground black pepper
- 1.23 ml chili powder (optional)
- 2.46 ml onion salt
- 4.92 ml cornflour
- 14.79 ml ketchup
- 14.79 ml soy sauce
- 14.79 ml dry sherry
- 7.39 ml sunflower oil
- 4.92 ml mixed peppercorns, crushed (or just black pepplecorns)
directions
- Mixes marinate in a bowl (at least ½ litre) except the last two ingredients.
- Marinate the chicken for at least 30 minutes (or overnight in a fridge).
- Add the 1/2 tbsp sunflower oil and crushed mixed peppercorns just before cooking, mix well.
- Heat 1 tbsp of sunflower oil in a pre-heat wok.
- Heat the chopped garlic with medium high heat till sizzling.
- Stir-fry the chicken for about 3 minutes till just cooked. Turn down the heat to medium.
- Put the chicken back into the bowl.
- Add the green pepper and sugar snap peas into the wok, stir-fry for three minutes.
- Add the red pepper into the wok, mix well.
- Add back the chicken, mix well.
- Mix the oyster sauce, cornflour and cold water in the bowl.
- Move the wok away from the heat. Add the sauce and mix well.
- Put back the wok on the heat. Allow the sauce to bubble for 2 minutes.
- Serve hot with rice.
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RECIPE SUBMITTED BY
After getting married, I immigrated to the UK to live with my husband. Since then, my life had completely changed. Instead of a school-librarian, I couldn't get a similar professional job as I can't speak Welsh and is a bit too old to learn a new language. I am a freelance IT demonstrator and essay marker at the moment.
Before I got married, since I needed to work over 60 hours per week, my mother, who enjoys cooking didn't let me bother my meals at home. As a housewife now, I learnt to cook. I studied recipes from books, magazines and of course the Internet. As experience grows, I often adjust recipes to suit my husband and my taste.