About the Recipe
If you're craving something bold, savory, and quick to make, this Chinese-style Pepper Chicken Stir-Fry is the perfect choice.
Ingredients
For the chicken:
400g chicken breast or thighs, sliced thin
1 tbsp soy sauce
1 tsp cornflour (cornstarch)
1 tsp sesame oil
Pinch of white pepper if not fresh black pepper
For the stir-fry:
1/2 white onion (you can add belll pepper or even bok choy)
2 cloves garlic, minced
1 tsp fresh ginger, grated
1–2 green chilies (optional, for spice)
For the sauce:
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce (for color)
1 tsp sugar
1/4 cup water or chicken broth
1/2 tsp ground black pepper (or to taste)
1 tsp cornflour mixed with 1 tbsp water (slurry)
Preparation
Marinate chicken:
Combine sliced chicken with soy sauce, sesame oil, cornflour, and a pinch of pepper. Let sit for 10–15 min.
Prepare sauce:
Mix all sauce ingredients (except slurry) in a bowl and set aside.
Cook chicken:
Heat oil in a wok or pan. Stir-fry chicken on high heat until golden and just cooked. Remove and set aside.
Stir-fry veggies:
In the same pan, add a little more oil. Sauté garlic, ginger, and green chili (if using).
Add onions and bell peppers, stir-fry for 2–3 minutes (keep them a little crisp).
Combine:
Add chicken back in. Pour in the sauce and mix well. Simmer for 1–2 minutes.
Stir in the cornflour slurry to thicken. Cook until sauce is glossy.
Serve hot with steamed rice or noodles. Garnish with spring onions if desired.
