Garlic Pepper chicken is an easy dish which can be made in no time. Be it for dinner or a side dish when you want to do an Asian inspired meal plan. Goes well with steamed/fried rice and noodles as well.
I love to serve this tasty stir fry with steamed rice and a bowl of clear soup.
This stir fry is a bit spicy so feel free to cut down the quantity of peppercorns or dried chilies.
You can always substitute chicken with vegetables, meat, tofu or seafood.
Serves: 4
Ingredients
- 800 gm boneless and skinless chicken breast , cubed
- 3 tbsp. roasted peanuts/cashews
- 4-6 dried red chilies, deseeded
- 2 tbsp. oil
- 2 slices peeled fresh ginger
- 8-10 garlic cloves, minced
- ½ each Red and Green Bell pepper ,sliced length wise
- Salt to taste
Sauce:
- 2 tbsp. soy sauce
- 3 tsp Kecap Manis
- 1 tsp rice wine vinegar
- 2 tbsp. coarsely ground peppercorn ( I used Sichuan Peppercorn, you can use black)
- 1 tbsp. corn starch
- 3 tbsp. water
Method
- Heat oil in wok, fry garlic, ginger and chilies.
- In a small bowl, combine the sauce ingredients. Pour in the wok, stir. Keep it on high heat.
- Now, add the cubed chicken and coat with the sauce. If sauce gets thick, splash a tablespoon of water. Add the sliced peppers and stir gently so that everything gets coated in sauce. Recue the heat to medium now.
- Add the roasted peanuts/cashews in the end and give a final stir.
- Garnish with scallions and crushed nuts and serve with steamed rice.
Happy Cooking
Nidz Kitchen
