Chicken Pepper Stir-fry

Preparation info
  • Serves


    • Difficulty


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.


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


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