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 358 · Prot 51 · Carbs 40 · Fat 3
Low Carb
Calorie Smart
25 min
When it comes to quick, mid-week, low-carb suppers, we can't think of a better fit than chicken stir-fry!
Cals 358 · Prot 51 · Carbs 40 · Fat 3
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) | 1544 / 358 |
| Fats (g) | 3.1 |
| of which saturated (g) | 0.6 |
| Carbohydrates (g) | 40 |
| of which sugars (g) | 15.6 |
| Fibers (g) | 5.3 |
| Proteins (g) | 51 |
| Salt (g) | 4.1 |
*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
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.
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.
- Set the stir-fry sauce aside.
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.
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.
- Cook for 5-6 min until golden and cooked through.
- Transfer the chicken to a plate.
- Reserve the pan.
4 Fry vegetables
- Return the pan to a medium-high heat with another generous drizzle of oil.
- Once hot, add the baby corn.
- 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.
5 Toss
- Add the stir-fry sauce.
- Cook for 1 min or until the sauce begins to thicken.
- Add the chicken to the pan.
- Cook for 1 min further.
- Top with the sliced red chilli (spicy!).
Tip! Sensitive to spice? Go easy on the red chilli.
6 Serve
- Serve the Black Pepper Chicken Stir-Fry.
- Drizzle over any remaining sauce from the pan.
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