This Black Pepper Hen is a type of recipes that wakes up your tastebuds immediately. Whether or not it’s a busy college‑evening otherwise you fancy one thing satisfying however not overly complicated, this delivers and its prepared in underneath 25 minutes!
The black pepper gives a beautiful heat, relatively than the sometimes-fiery warmth of utilizing chillies.
Let’s make it rooster
Should 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 take advantage of 3 rooster breasts to feed 4 folks (you will get away with two massive rooster breasts). You can even exchange with thigh fillets for those who desire. Go for two per particular person 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 go away it out.
Hope you adore it!
📋 Components
Abbreviated recipe
***Full recipe with detailed steps within the recipe card on the finish of this put up***
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 just a few minutes. Combine the sauce substances and add to the wok and warmth by with the rooster. Serve with rice.
Recipe Ideas
- Be sure you stir the cornflour (cornstarch) into the sauce earlier than you add the inventory. Cornflour must be blended 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!
Fast & Simple incorporates 90 recipes that may be made in half-hour or much less!
📺 Watch the right way to 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 massive 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, shifting it across the wok so it doesn’t stick collectively, till calmly browned.
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Flip the warmth right down to medium-high. Add within the sliced onions, sliced peppers, garlic and ginger.
1 massive onion, 1 inexperienced bell pepper, 1 pink bell pepper, 2 cloves garlic, 1 teaspoon minced ginger
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Fry for 3-4 minutes, tossing all the things 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 included.
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 return to a delicate simmer. If it seems to be 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 properly (though the peppers might 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 wish to reheat it to take the chilliness off it, then reheat over a medium-high warmth in a wok for 5-6 minutes, till piping scorching all through. Stir typically to forestall it sticking and add in an excellent splash of water or inventory to assist loosen up the sauce.
Dietary information 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
Vitamin data is mechanically calculated, so ought to solely be used as an approximation.
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