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How to make Pepper chicken stir fry

Yield = 8
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 4 chicken breast fillets, thinly sliced
  • 2 teaspoons ground white pepper
  • 60ml (1/4 cup) vegetable oil
  • 1 teaspoon cornflour
  • 2 small onions, halved, thinly sliced
  • 1 green capsicum, seeded, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 tomato, halved, cut into wedges
  • 3 shallots, trimmed, thinly sliced
  • 2 tablespoons kecap manis
  • Steamed white rice, to serve

Method

  • Step 1 Place the chicken and pepper in a bowl and toss to coat. Cover and place in the fridge for 15 minutes to marinate.
  • Step 2 Heat 1 tablespoon of the oil in a wok over high heat until just smoking. Stir-fry half the chicken for 2 minutes or until golden. Transfer to a bowl. Repeat with 1 tablespoon of oil and the remaining chicken, reheating the wok between batches. Add the cornflour to the chicken and stir to combine.
  • Step 3 Heat the remaining oil in the wok. Stir-fry the onion, capsicum and garlic for 2-3 minutes or until the onion softens slightly. Add the chicken mixture, tomato, shallot and kecap manis and stir-fry for 2 minutes or until sauce thickens slightly. Season with salt. Serve with steamed rice.