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Pepper chicken stir-fry
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Subtle white pepper enhances chicken in stir-fry for a delicate taste.
Ingredients:
  • 4 chicken breast fillets, thinly sliced
  • 2 tsp ground white pepper
  • 60ml (1/4 cup) vegetable oil
  • 2.50 gm cornflour
  • 2 small onions, halved, thinly sliced
  • 1 green capsicum, seeded, thinly sliced
  • 1 tomato, halved, cut into wedges
  • 3 shallots, trimmed, thinly sliced
  • 40.00 ml kecap manis
  • Steamed white rice, to serve
Instructions:
  • In a bowl, combine the chicken and pepper and gently mix until coated. Cover and refrigerate for 15 minutes to allow flavors to meld.
  • In a sizzling wok, heat 1 tablespoon of oil till just smoking. Quickly stir-fry half the chicken until golden, about 2 minutes. Transfer to a bowl. Repeat with another tablespoon of oil and the rest of the chicken, ensuring the wok is hot between batches. Toss the cornflour with the chicken until evenly coated.
  • Heat the rest of the oil in the wok. Stir-fry the onion, capsicum, and garlic for 2-3 minutes until the onion softens. Add the chicken, tomato, shallot, and kecap manis, stir-fry for 2 minutes until the sauce thickens slightly. Season with salt and serve with steamed rice.

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