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!
349 Reviews
Cals 395 · Prot 53 · Carbs 36 · Fat 4
Low Carb
Calorie Smart
30 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!
349 Reviews
Cals 395 · Prot 53 · Carbs 36 · Fat 4
Low Carb
Calorie Smart
Ingredients
Stir-fry
Chicken breast
400 Grams
Red onion
1 Piece
Red pepper
1 Piece
Large red chilli
1 Piece
Fresh baby corn
150 Grams
Corn starch
30 Grams
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Sauce
Black peppercorns
5 Grams
Water
50 ML
Soy sauce 9*10*11*
30 ML
Honey
15 Grams
Oyster sauce 8*10*
20 Grams
Rice vinegar
15 ML

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *8 Molluscs
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) 1693 / 395
Fats (g) 3.6
of which saturated (g) 0.7
Carbohydrates (g) 36
of which sugars (g) 14.3
Fibers (g) 6.3
Proteins (g) 52.8
Salt (g) 4
*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. De-seed and roughly chop the pepper. Finely slice the red chilli. Slice the baby corn in half lengthwise.
Make sauce

2 Make sauce

Grind the black peppercorns in a pestle and mortar. Add 0.5 tsp crushed peppercorns (spicy!) to a mixing jug. Add the measured water, 1 Tbsp corn starch, soy sauce, honey, oyster sauce and rice vinegar to the mixing jug and mix until fully combined - This is your stir-fry sauce.
Tip! Alternatively, place the peppercorns in a small paper or plastic bag. Using a heavy object such as a rolling pin, meat mallet, or the bottom of a frying pan, gently bash them into a finer consistency.
Fry chicken

3 Fry chicken

Slice the chicken breast into bite-sized strips. Add the remaining 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 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 reserve the pan.
Fry vegetables

4 Fry vegetables

Return the pan to a medium-high heat with another generous drizzle of oil. Once hot, add the baby corn and fry for 3 min or until starting to char slightly. Add the pepper and red onion. Stir-fry for 3-4 min further or until tender.
Toss

5 Toss

Add the stir-fry sauce and cook for 1 min or until the sauce begins to thicken. Add the chicken to the pan and cook for 1 min further. Top with the sliced red chilli (spicy!).
Tip! Sensitive to spice? Go easy on the red chilli.
Serve

6 Serve

Divide the stir-fry among plates and drizzle over any remaining sauce from the pan.
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