This Black Pepper Hen is a kind of recipes that wakes up your tastebuds immediately. Whether or not it’s a busy faculty‑evening otherwise you fancy one thing satisfying however not overly complicated, this delivers and its prepared in below 25 minutes!
The black pepper gives a beautiful heat, quite than the sometimes-fiery warmth of utilizing chillies.
Let’s make it rooster
In case you love black pepper beef, then I do know you’re going to like this one too. It’s a fast and easy stir fry in a warming peppery sauce.
Utilizing the rooster makes it a bit extra economical. I exploit 3 rooster breasts to feed 4 individuals (you may get away with two giant rooster breasts). You can too change with thigh fillets for those who choose. Go for two per individual for those who do.
The cornflour within the sauce makes it pretty and shiny (and thickens it too) because it heats although, so don’t depart it out.
Hope you like it!
📋 Substances
Abbreviated recipe
***Full recipe with detailed steps within the recipe card on the finish of this publish***
Season the rooster with a bit of salt and 1 tsp of black pepper. Stir-fry for five minutes, then add onion, peppers, garlic and ginger and fry for a number of minutes. Combine the sauce elements and add to the wok and warmth by means of with the rooster. Serve with rice.
Recipe Suggestions
- Make sure you stir the cornflour (cornstarch) into the sauce earlier than you add the inventory. Cornflour must be combined into chilly liquid earlier than including any scorching liquid, in any other case it may be lumpy.
- Freshly floor pepper is finest for style and aroma, so use that for those who can.
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🍽️ What to serve it with
This Recipe is in my cookbook!
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📺 Watch how one can make it
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Toss the rooster strips with 1 teaspoon of black pepper and ¼ teaspoon of salt.
3 rooster breasts – sliced into skinny strips, 1 teaspoon freshly floor black pepper, 1/4 teaspoon salt
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Warmth the impartial oil and sesame oil in a wok (or giant frying pan/skillet) over a excessive warmth till scorching, then add the rooster.
2 tablespoons oil, 1 teaspoon sesame oil
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Fry the rooster for five minutes, transferring it across the wok so it doesn’t stick collectively, till flippantly browned.
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Flip the warmth right down to medium-high. Add within the sliced onions, sliced peppers, garlic and ginger.
1 giant onion, 1 inexperienced bell pepper, 1 purple bell pepper, 2 cloves garlic, 1 teaspoon minced ginger
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Fry for 3-4 minutes, tossing every little thing collectively typically with a spatula, till the greens are simply beginning to soften.
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While the rooster and greens are cooking, take a small jug or bowl and add the cornflour, darkish soy sauce, oyster sauce and Chinese language rice wine, and stir collectively, till the cornflour is integrated.
2 tablespoons cornflour (cornstarch in USA), 2 tablespoons darkish soy sauce, 2 tablespoons oyster Sauce, 1 tablespoon Chinese language rice wine
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Add the rooster inventory and the remaining 1 teaspoon of black pepper. Stir collectively to mix.
120 ml (½ cup) rooster inventory, 1 teaspoon freshly floor black pepper
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Add the sauce to the wok and stir collectively. Warmth for 1-2 minutes, permitting it to come back to a mild simmer. If it appears to be like too thick you possibly can add in a splash of water. Flip off the warmth.
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Serve the black pepper rooster with boiled rice and a sprinkling of chopped spring onions.
Boiled rice, Spring onions (scallions)
Leftovers/Reheating
This dish reheats nicely (though the peppers will probably be softer), so for those who wished to make it forward, you can also make the dish, then shortly cool, cowl and refrigerate for as much as a day. Take away from the fridge half-hour earlier than you need to reheat it to take the coolness off it, then reheat over a medium-high warmth in a wok for 5-6 minutes, till piping scorching all through. Stir typically to stop it sticking and add in a very good splash of water or inventory to assist loosen up the sauce.
Dietary data is approximate, per serving (this recipe serves 4), not together with sides and toppings.
Energy: 284kcal | Carbohydrates: 12g | Protein: 30g | Fats: 12g | Saturated Fats: 2g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 6g | Trans Fats: 0.04g | Ldl cholesterol: 84mg | Sodium: 1144mg | Fiber: 2g | Sugar: 3g
Diet data is routinely calculated, so ought to solely be used as an approximation.
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