Peppered Chicken Stir-fry

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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
• 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)

Recipe

• 1 mixes marinate in a bowl (at least ½ litre) except the last two ingredients.
• 2 marinate the chicken for at least 30 minutes (or overnight in a fridge).
• 3 add the 1/2 tbsp sunflower oil and crushed mixed peppercorns just before cooking, mix well.
• 4 heat 1 tbsp of sunflower oil in a pre-heat wok.
• 5 heat the chopped garlic with medium high heat till sizzling.
• 6 stir-fry the chicken for about 3 minutes till just cooked. turn down the heat to medium.
• 7 put the chicken back into the bowl.
• 8 add the green pepper and sugar snap peas into the wok, stir-fry for three minutes.
• 9 add the red pepper into the wok, mix well.
• 10 add back the chicken, mix well.
• 11 mix the oyster sauce, cornflour and cold water in the bowl.
• 12 move the wok away from the heat. add the sauce and mix well.
• 13 put back the wok on the heat. allow the sauce to bubble for 2 minutes.
• 14 serve hot with rice.