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!
790 Reviews
Cals 455 · Prot 52 · Carbs 52 · Fat 3
Low Carb
Calorie smart
Try Hello Chef Now
20 min
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!
790 Reviews
Cals 455 · Prot 52 · Carbs 52 · Fat 3
Low Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Stir-fry
Chicken breast
400 Grams
Red onion
1 Piece
Red pepper
1 Piece
Corn starch
60 Grams
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Fresh baby corn
150 Grams
Sauce
Black peppercorns
5 Grams
Soy sauce 9*
30 ML
Honey
15 Grams
Rice vinegar
15 ML
Oyster sauce 8*10*
20 Grams
To serve
Large red chilli
1 Piece

Allergens

*9 Soya, *8 Molluscs, *10 Wheat
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 1946 / 455
Fats (g) 3.1
of which saturated (g) 0.6
Carbohydrates (g) 52
of which sugars (g) 14.2
Fibers (g) 5.5
Proteins (g) 51.9
Salt (g) 3.9
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

Prep vegetables

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.
Make sauce

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.
Fry chicken

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.
Fry vegetables

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.
Toss and serve

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!).
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