Chicken Pepper Stir-fry

Name: Chicken Pepper Stir-fry
Yield: Serves 4
Cuisine: China
Ingredients: 1 tablespoon light soy sauce; 225 g (8 oz) chicken breasts, skinned and finely sliced; 1 green pepper, seeded and cut into thin strips; 1 tablespoon cornflour; 1 red pepper, seeded and cut into thin strips; salt; freshly ground black pepper; 3 sticks of celery, finely sliced; 2 tablespoons black bean sauce; 1 red chilli pepper, seeded and finely sliced; 1 cm (½ pint) piece of fresh root ginger, finely chopped; 4 spring onions, trimmed and sliced; 1 egg white, lightly beaten; 4 tablespoons vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

This simple dish, quick and fun to make, is a sort of Chinese chilli con carne. Serve it in your best porcelain Chinese bowls with a dish of plain, boiled rice or Chinese egg noodles on the side.

Ingredients

225 g (8 oz) chicken breasts, skinned and finely sliced
1 tablespoon light soy

Asia
China
Main course
Spicy

Method

Put the chicken into a large bowl. Mix together the soy sauce, egg white, cornflour, salt and pepper. Pour over the chicken and mix well to coat.

Heat 2 tablespoons of the vegetable oil in a large frying pan or wok and Stir-fry the chicken briskly for 3–4 minutes. Lift out the chicken from t