Peppered Chicken or Pork Stir Fry.

"This recipe really has a lovely but subtle Chinese flavour, easy to cook and easier to eat! its become a firm family favourite."
photo by JoyfulCook photo by JoyfulCook
photo by JoyfulCook
photo by JoyfulCook photo by JoyfulCook
photo by JoyfulCook photo by JoyfulCook
photo by JoyfulCook photo by JoyfulCook
photo by Kiwipom photo by Kiwipom
Ready In:


  • 12 1/2 lb chicken thighs, cubed or 1/2 lb pork loin, cut into thin slices
  • 1 teaspoon garlic, crushed
  • 1 teaspoon ginger, grated
  • 1 tablespoon dry sherry
  • 1 dried bird's eye chile
  • 12 teaspoon black pepper, freshly ground
  • 1 12 tablespoons soya sauce, light
  • 14 tablespoon soya sauce, dark
  • 1 teaspoon sesame oil
  • 12 cup chicken stock
  • 1 teaspoon cornflour, heaped
  • 4 cups Chinese vegetables, prepared


  • Marinade the chicken or pork in the sherry, 1 tablespoon of Soya sauce, and half of the garlic and ginger. Add the black pepper and return to fridge for as long as possible.
  • Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn--a mixture is great.
  • Blanche asparagus and broccoli for two minutes before adding to the other vegetables. Add the remaining garlic and ginger plus the chili, crushed over the vegetables.
  • Add the remaining1/2 tablespoon of light soya sauce and the dark soya sauce and sesame oil to the chicken stock and thicken with the corn flour.
  • Drain excess marinade into the chicken stock.
  • Heat wok; add half of the oil and stir fry the vegetables. Place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two. Add the liquid, stir until it thickens.
  • Toss the vegetables in and quickly stir.
  • Serve with fried rice or noodles of your choice.

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  1. Kiwipom
    Flavours were nice but quite subtle. In general very satisfying.


We now reside back in England after returning from Australia after most of our working life there. I have been fortunate enough to have lived in many countries when I was younger and therefore many of my recipes reflect this! Love to cook. love to travel too
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