Black Pepper Chicken Stir Fry
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Black Pepper Chicken Stir Fry
Recipe by Courtney Roulston
Ingredients
800g Coles chicken thighs, cut into 2cm cubes
2 tbsp Squeaky Gate extra virgin olive oil
2 tsp whole black peppercorns, crushed in mortar & pestle
3 cloves garlic, finely sliced
20 fresh curry leaves
¼ bunch coriander, stems chopped, leaves picked into sprigs
1 long green chili, finely chopped
1 tbsp soy sauce
2 tbsp oyster sauce
2 tsp sesame oil
1-2 teaspoons maple syrup
30g butter, sliced into cubes
½ cup water
2 tsp corn flour
2 green shallots/ scallions, finely sliced
1 lime or lemon to serve
Raco wok
to serve
steamed rice
wok tossed greens
or noodles
Method
Heat a wok over a high heat. Pour in half the oil and cook the chicken in batches and stir-fry until cooked through. Place the chicken into a bowl and set aside.
Place the wok back onto a high heat with the remaining oil. Add in the ground pepper, garlic, coriander stems and chili to the wok and cook for 1 minute, or until fragrant. Add in the soy, oyster sauce, sesame oil, honey and butter and cook for 1 minute before adding in the reserved chicken. Cook for 3-4 minutes to warm the chicken back through and for the sauce to become fragrant.
Mix together the corn flour and water into smooth slurry and pour into the wok. Cook, stirring for about 2-3 minutes, or until the sauce thickens and becomes glossy. Stir the white parts of the spring onions into the sauce and reserve the green parts.
Place the chicken stir fry onto a serving platter and scatter over the green shallots and serve immediately with lime or lemon wedges.
Can be served with steamed greens and steamed rice.
