Black Pepper Chicken
Stir-Fry
Instructions
1 Prep vegetables
Peel and roughly slice the red onion. Quarter the mushrooms. De-seed and roughly chop the bell pepper. Trim the green beans and chop roughly. Finely slice the red chilli.
2 Make sauce
Grind the black peppercorns in a pestle and mortar. In a bowl, mix the crushed peppercorns, soy sauce, honey and rice vinegar until fully combined.
3 Fry chicken
Slice the chicken breast into bite-size strips. Add the corn starch to a plate. Turn the chicken strips in the corn starch until well coated. Heat a large non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken breast with a pinch of salt and cook for 5-6 min until golden and cooked through. Transfer the chicken to a plate and return the pan to a high heat.
4 Fry vegetables
Add the mushrooms with another generous drizzle of vegetable oil to the pan and fry for 3 min. Add the green pepper, red onion, green beans and whole baby corn and stir-fry for 3-4 min further or until tender.
5 Toss and serve
Add the sauce and chicken to the pan and cook for 1 final min. Garnish with the sliced red chilli.
Tips for fussy eaters
Go easy on the black pepper and red chilli! They're spicy!
Pro tip
Don't overcrowd your pan! Otherwise you'll end up stewing, not frying your vegetables.
When it comes to quick, mid-week, low-carb suppers, we can't think of a better fit than chicken stir-fry!
Cooking Time: 20 min
Equipment Required: Pestle & Mortar
Cals 530 · Prot 53 · Carbs 66.8 · Fat 7.8
Ingredients
Stir-fry
Sauce
To serve
When it comes to quick, mid-week, low-carb suppers, we can't think of a better fit than chicken stir-fry!
Cooking Time: 20 min
Equipment Required: Pestle & Mortar
Cals 530 · Prot 53 · Carbs 66.8 · Fat 7.8
Instructions
1 Prep vegetables
Peel and roughly slice the red onion. Quarter the mushrooms. De-seed and roughly chop the bell pepper. Trim the green beans and chop roughly. Finely slice the red chilli.
2 Make sauce
Grind the black peppercorns in a pestle and mortar. In a bowl, mix the crushed peppercorns, soy sauce, honey and rice vinegar until fully combined.
3 Fry chicken
Slice the chicken breast into bite-size strips. Add the corn starch to a plate. Turn the chicken strips in the corn starch until well coated. Heat a large non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken breast with a pinch of salt and cook for 5-6 min until golden and cooked through. Transfer the chicken to a plate and return the pan to a high heat.
4 Fry vegetables
Add the mushrooms with another generous drizzle of vegetable oil to the pan and fry for 3 min. Add the green pepper, red onion, green beans and whole baby corn and stir-fry for 3-4 min further or until tender.
5 Toss and serve
Add the sauce and chicken to the pan and cook for 1 final min. Garnish with the sliced red chilli.
Tips for fussy eaters
Go easy on the black pepper and red chilli! They're spicy!
Pro tip
Don't overcrowd your pan! Otherwise you'll end up stewing, not frying your vegetables.
Ingredients
Stir-fry
Sauce
To serve
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