Black Pepper Chicken Stir Fry
Ingredients
600g Boneless chicken thighs, substitute with chicken breast fillets
1 tbsp soy sauce
1 tsp ground black pepper
1 tbsp mirin
1 tbsp chilli oil
2 tbsp corn flour
Oil, for cooking
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 green chilli, minced
1 onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
Stir fry sauce
1 tbsp soy sauce
2 tbsp dark soy sauce
1 tsp brown sugar
2 tsp ground black pepper
Spring onion, to garnish
Steamed rice, to serve
Method
Add the chicken to a large bowl with the soy sauce, ground black pepper, mirin, chilli oil, and corn flour. Mix till combined.
Heat 2 tbsp of oil in a wok or frying pan on medium-high heat. Add chicken and fry until browned and cooked, +- 8-10 minutes.
Remove the chicken from the pan and set aside.
Add the pan back to the heat and add a tbsp of oil, fry the garlic, ginger, and chilli for 30 seconds, add the onion, and fry until translucent. Add the peppers and cook till soft, 5 minutes.
Add all the sauce ingredients to a small bowl, and mix till combined.
Add the chicken to the pan and stir, drizzle in the stir fry sauce and mix till combined.
Garnish with spring onion, serve on a bed of fluffy rice, and enjoy.
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