Peppered Chicken Stir-Fry
Ready In: 30 mins
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
- 1⁄2 tablespoon garlic, chopped
- 1 tablespoon sunflower oil
- 1 tablespoon oyster sauce
- 1 teaspoon cornflour
- 2 tablespoons cold water
Marinade
- 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
- 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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