Pepper chicken stir-fry

Not too overpowering, white pepper gives a delicate flavour to the chicken in this stir-fry.

Recipe «Pepper chicken stir-fry» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 4 chicken breast fillets, thinly sliced, 2 tsp ground white pepper, 60ml vegetable oil, 1 tsp cornflour, 2 small onions, halved, thinly sliced , 1 green capsicum, seeded, thinly sliced, 2 garlic cloves, finely chopped, 1 tomato, halved, cut into wedges , 3 shallots, trimmed, thinly sliced, 2 tbsp kecap manis, Steamed white rice, to serve.

Ingredients:

• 4 chicken breast fillets, thinly sliced 
• 2 tsp ground white pepper 
• 60ml vegetable oil 
• 1 tsp cornflour 
• 2 small onions, halved, thinly sliced 
• 1 green capsicum, seeded, thinly sliced 
• 2 garlic cloves, finely chopped 
• 1 tomato, halved, cut into wedges 
• 3 shallots, trimmed, thinly sliced 
• 2 tbsp kecap manis 
• Steamed white rice, to serve 

Instructions

1. Place the chicken and pepper in a bowl and toss to coat. Cover and place in the fridge for 15 minutes to marinate.
2. Heat 1 tablespoon of the oil in a wok over high heat until just smoking. Stir-fry half the chicken for 2 minutes or until golden. Transfer to a bowl. Repeat with 1 tablespoon of oil and the remaining chicken, reheating the wok between batches. Add the cornflour to the chicken and stir to combine.
3. Heat the remaining oil in the wok. Stir-fry the onion, capsicum and garlic for 2-3 minutes or until the onion softens slightly. Add the chicken mixture, tomato, shallot and kecap manis and stir-fry for 2 minutes or until sauce thickens slightly. Season with salt. Serve with steamed rice.