This is based on a James Martin recipe for black pepper beef which I adapted. I serve it with egg fried rice.
Ingredients
300g chicken breast, sliced across the grain
1 tbsp light soy sauce
2 tbsp dry sherry
2 garlic cloves, peeled, finely chopped
1 tbsp freshly ground black pepper
2 tsp cornfour
1 finely chopped birds-eye chilli
1 tbsp veg oil
1 green pepper chopped into chunks
1 tbsp oyster sauce
1 tsp dark soy sauce
Marinade the chicken pieces in light soy sauce, dry sherry, chilli, garlic, black pepper and cornflour in a bowl for 20 mins.
Heat oil in a wok. Add the green peppers and stir fry for 1-2 minutes, then add the oyster sauce, dark soy sauce, and a bit of water.
Cook for a few minutes then add the drained chicken. Stir fry until the chicken is completely cooked adding water if you need to.
Ingredients
300g chicken breast, sliced across the grain
1 tbsp light soy sauce
2 tbsp dry sherry
2 garlic cloves, peeled, finely chopped
1 tbsp freshly ground black pepper
2 tsp cornfour
1 finely chopped birds-eye chilli
1 tbsp veg oil
1 green pepper chopped into chunks
1 tbsp oyster sauce
1 tsp dark soy sauce
Marinade the chicken pieces in light soy sauce, dry sherry, chilli, garlic, black pepper and cornflour in a bowl for 20 mins.
Heat oil in a wok. Add the green peppers and stir fry for 1-2 minutes, then add the oyster sauce, dark soy sauce, and a bit of water.
Cook for a few minutes then add the drained chicken. Stir fry until the chicken is completely cooked adding water if you need to.
