Stir-Fried Chicken with White Pepper

Preparation info
  • Serves


    as a light meal
    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

This easy dish was adapted from a recipe given to me by Chef But at the Memories of China restaurant in London. The Chinese consider specks of black pepper unsightly, so white pepper is used here. It gives a nice clean hit of pungency without the more floral notes that you get from black pepper.


  • boneless skinless chicken breasts or thighs 3 medium
  • egg whites 2, lightly beaten
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Cut the chicken into evenly-sized small pieces. Put in a shallow dish, add the egg whites and a pinch of salt, and mix well with a fork. Gradually sprinkle in all but 1 teaspoon of the cornflour. Stir well