Black Pepper Chicken with Bell Peppers

A very appetising dish which will have you reaching out for more rice. Make an accompaniment of clear vegetable soup to wash down the heat from the black pepper.

 

Black Pepper Chicken with Bell Peppers
Flower: Hibiscus rosa sinensis

Black Pepper Chicken with Bell Peppers

Ingredients:

400 g chicken fillet - Cut into bite-size pieces

1 each of Red, Yellow, or Green Bell Peppers - dice
1 large onion - sliced into six segments

1 stalk spring onions - cut into 1-inch lengths
3 cloves garlic - mince
1 tbsp black pepper or more as desired
2 tblsp oil

Combine:
1 tblsp light soy sauce
1 tblsp oyster sauce

1 tsp sugar

1/2 tsp sesame oil
1 tsp corn flour
1 tbsp water

Salt to taste

Preparation:

1. Heat the oil and when smoking, add garlic and fry until aromatic and slightly brown. Note that at this stage, garlic can burn easily.
2. Add chicken and black pepper. Stir for 2 minutes under high heat until just cooked or when meat change from translucent to white.
3. Add bell peppers and fry for another 2 minutes.

4. Combine soy sauce, sugar, sesame oil, cornflour with water in a small bowl. Pour mixture over the whole ensemble. Add salt to taste.
5. Add sliced onion, continue to stir fry until gravy thickens and become sticky.
5. Toss in spring onions, stir fry briskly and dish out.

Remarks:


If you wish for a more spicy version, simply just add more black pepper.