Chinese Black Pepper Chicken

Updated: Aug 6, 2021

There are days when I open the fridge and I technically dont have enough ingredients to make a proper meal and for some reason I have bits of veggies in the fridge and I can't think of what to do with them. Stir fries and chinese food is a winner, because most veggies are great with chinese cuisine.


I make this chinese black pepper chicken when I want to use up all the veggies and need something simple for dinner without having to pop to the supermarket to buy sauces and all that. This recipe is easy because it doesn't require a long list of items and all the ingredients we have in our cupboards anyway.


Change the veggies to suit you. Whatever vigetables you have in the fridge, throw them into this dish. From carrots to courgettes, you can use them all. Sometimes my kids will find the odd baby corn or a couple green beans, because you guessed it, I throw those in too! We are trying to stop wastage, so try making dishes that help use up the odd bits and pieces here and there.








Preparation Time 10 minutes

Cook Time 20 minutes

Serves 4-6


Ingredients


700 grams chicken breast- cubed

1 teaspoon black pepper

1 teaspoon white pepper

salt- to taste

1 tablespoon chicken powder

4 tablespoons corn flour

2 eggs

1/2 teaspoon baking soda


Sauce


3 tablespoons oil

1 tablespoon garlic paste

1 tablespoon ginger paste

1 carrot- sliced

1 bell pepper- chunks

1 courgette- sliced

1/2 head of brocolli- in florets

salt- to taste

1 tablespoon sugar

1 tablespoon chicken powder

1 teaspoon black pepper

1 teaspoon white pepper

4 tablespoon soya sauce

4 tablespoon corn flour

1/2 cup water




instructions


  1. Marinate the chicken in the eggs, salt, peppers, chicken powder, corn flour and baking soda.

  2. Deep fry the chicken at 170c for 5-7 minutes until golden brown and crispy.

  3. Remove the chicken from the oil and blot on kitchen towel.

  4. Ina wok, heat 3 tablespoons oil. Add the garlic and ginger paste. Sauté for 1 minute until fragrant and golden. Do not burn the garlic. Add the vegetables and sauté for 1 minute. Add the chicken powder, black pepper, white pepper, salt and sugar. Mix well.

  5. Add the chicken and cook for 2-3 minutes.

  6. Combine the soya sauce, water and corn flour in a mug. Mix until smooth.

  7. Pour the corn flour slurry into the wok and cook on a medium heat for 3-4 minutes until slightly thickened.

  8. Serve with fried rice.



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