0 0
Asian Black Pepper Chicken Breast

Share it on your social network:

Or you can just copy and share this url

Ingredients

2 Tsp Kecap manis
2 Tsp Oyster
1.5 Tsp Sugar
2 Tsp Chinese cooking wine
1 Whole chicken
Peanut oil
1 Knob butter
Knob grated ginger
6 Garlic cloves
1/2 Red chilli
2 Tsp Black peppercorns, powdered
1 Tsp White peppercorns, powdered
1 Tsp Coriander seeds
1 packed Broccolini, sliced in half
3 Spring onions
Coriander to garnish
Rice to serve

Asian Black Pepper Chicken Breast

  • Medium

Ingredients

Directions

Share

Steps

1
Done

Put kecap manis, oyster sauce, sugar, Chinese cooking wine and 3 Tsp water in a small bowl, stir, then set aside.

2
Done

Chop the chicken into large pieces

Heat the oil in a very large wok over high heat, add the chicken pieces and stir fry in batches until nicely browned, about 5 minutes.

3
Done

Remove and repeat until all is cooked.

Add the butter, ginger, garlic, chilli, black and white peppers and coriander to the wok and stir fry for 30 seconds.

4
Done

Add broccolini and cook for 1 minute then add the sauce mixture and stir, bring to the boil, then simmer 2 minutes.

Return the chicken to the wok and toss to coat in the sauce.

5
Done

Cook a further 10 minutes to finish cooking the chicken through then garnish with the spring onions and coriander leaves.

Serve at once with rice.

The Cafe

previous
Spicked lamb Rack
next
Spanish Rice
previous
Spicked lamb Rack
next
Spanish Rice