Pepper chicken stir fry
No matter whether you are planning an elaborate menu or simply going forward for tomorrow Pepper chicken stir fry. This recipe stems in many decades of participating in in kitchen. I discover that including a couple ingredients into your recipe provides depth into what exactly is ordinarily bland. You might be on the lookout for lighter meals to create with your leftovers. Good and light Pepper chicken stir fry perfect for post-vacation. The elements within this recipe get your tongue pounding, and have become waist-friendly when you want a'bite' after a busy trip. Utilizing a few elements as alternate options, this soup is loaded using a fall and spicy flavor which produces it creamy. The perfect Pepper chicken stir fry to warm up you on cold winter days. Perfect for applying leftover. Serving-size are a significant component of your diet plan. You ought to compare the sum of that food you commonly eat into the serving size recorded on the label. Eating substantial servings or parts may result in weight gain.
Together with everything that happens on a normal day - long hours, athletics and after school activities - it's clear that cooking is the previous thing you wish to perform or need to think about once you get home. That is where we want to come into play. Here, you will find quick and easy recipes that cover all your favorite dishes such as chicken supper recipes, ground beef recipes, and also vegetarian dinner tips that will keep food interesting, yet uncomplicated. And because you have to satisfy the whole family, we have also contained family-friendly Pepper chicken stir fry thoughts which will satisfy even the pickiest modest types.
How to make Pepper chicken stir fry
Yield = 8Prep 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.
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