Black Pepper Chicken

Stir-Fry
When it comes to quick, mid-week, low-carb suppers, we can't think of a better fit than chicken stir-fry!
Cals 488 · Prot 54 · Carbs 59 · Fat 7
Low-Carb
Calorie smart
Try Hello Chef Now
20 min
photo
When it comes to quick, mid-week, low-carb suppers, we can't think of a better fit than chicken stir-fry!
Cals 488 · Prot 54 · Carbs 59 · Fat 7
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Stir-fry
Chicken breast
400 Grams
Red onion
1 Piece
Chestnut mushrooms
250 Grams
Green pepper
1 Piece
Green beans
250 Grams
Corn starch
60 Grams
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Fresh baby corn
150 Grams
Sauce
Black peppercorns
5 Grams
Soy sauce
30 ML
Honey
20 Grams
Rice vinegar
15 ML
To serve
Large red chilli
1 Piece

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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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 red chilli.
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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.
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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.
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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.
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5 Toss and serve

Add the sauce and chicken to the pan and cook for 1 final min. Garnish with the sliced red chilli (spicy!)

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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