Peppered Chicken Stir-Fry Recipe

Name: Peppered Chicken Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ tablespoon garlic, chopped; 1 tablespoon sunflower oil; 1 tablespoon oyster sauce; 1 teaspoon cornflour; 2 tablespoons cold water; ½ teaspoon garlic granules; ¼ teaspoon ground pepper; 1 teaspoon ground black pepper; ¼ teaspoon chili powder (optional); ½ teaspoon onion salt; 1 teaspoon cornflour; 1 tablespoon ketchup; 1 tablespoon soy sauce; 1 tablespoon dry sherry; ½ tablespoon sunflower oil; 1 teaspoon mixed peppercorns, crushed (or just black pepplecorns)

Servings: persons

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
½ tablespoon garlic, chopped
1 tablespoon sunflower oil
1 tablespoon oyster sauce
1 teaspoon cornflour
2 tablespoons cold water
½ teaspoon garlic granules
¼ teaspoon ground pepper
1 teaspoon ground black pepper
¼ teaspoon chili powder (optional)
½ teaspoon onion salt
1 teaspoon cornflour
1 tablespoon ketchup
1 tablespoon soy sauce
1 tablespoon dry sherry
½ tablespoon sunflower oil
1 teaspoon mixed peppercorns, crushed (or just black pepplecorns)

1
Mixes marinate in a bowl (at least 1/2 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.
7
Turn down the heat to medium.
8
Put the chicken back into the bowl.
9
Add the green pepper and sugar snap peas into the wok, stir-fry for three minutes.
10
Add the red pepper into the wok, mix well.
11
Add back the chicken, mix well.
12
Mix the oyster sauce, cornflour and cold water in the bowl.
13
Move the wok away from the heat.
14
Add the sauce and mix well.
15
Put back the wok on the heat.
16
Allow the sauce to bubble for 2 minutes.
17
Serve hot with rice.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Peppered Chicken Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peppered Chicken Stir-Fry

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