Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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 them roughly. Finely slice the redchilli.
2 Make sauce
Grind the black peppercorns in a pestle and mortar. In a bowl, mix the crushed peppercorns(spicy!), 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 babycorn 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 redchilli(spicy!).