Pepper Chicken

AuthorAnnabel
RatingDifficultyBeginner

This spicy Asian chicken is super quick and easy to prepare and works for lunch or dinner.

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Yields4 Servings
Prep Time7 minsCook Time12 minsTotal Time19 mins
 2 tsp coriander seeds
 ½ tsp garam masala
 ¼ tsp ground white pepper
 ½ tsp salt
 1 tbsp extra virgin olive oil
 1 onion halved and thinly sliced
 3 cloves garlicpeeled, sliced
 5cm piece fresh gingergrated
 2 large red chilliesseeded and finely chopped
 200 g chicken breast filletscut into 2cm cubes
 1 tomato halved, seeded and cut into thin wedges
 2 bunches baby bok choy cleaned and sliced into strips
 1 cup fresh coriander leaves
What are we cooking today?
1

This dish is bright and fresh and full of flavour. We don't necessarily think of tomatoes in Asian dishes but in parts of China, tomato forms the basis for a lot of their recipes.

Getting started
2

Heat a heavy-based frying pan over a moderate heat, toast coriander seeds, garam masala and pepper, stirring until just fragrant. Grind the spices in a mortar and pestle with salt.

3

Heat oil in a wok over high heat.

4

Stir-fry onion and garlic for 2-3 minutes or until translucent.

5

Add spices, ginger and chilli. Cook for 1 minute.

6

Add chicken and stir-fry for 8 minutes or until just cooked.

7

Add tomato and toss to warm through. Remove from heat.

8

Place bok choy in a heatproof bowl. Cover with boiling water, drain and refresh in cold water.

9

Divide spinach between serving plates, top with pepper chicken and garnish with coriander.

Annabelle's tips
10

Rice goes well with this dish but the bok choy forms a base for the chicken so it's not really necessary.

Ingredients

 2 tsp coriander seeds
 ½ tsp garam masala
 ¼ tsp ground white pepper
 ½ tsp salt
 1 tbsp extra virgin olive oil
 1 onion halved and thinly sliced
 3 cloves garlicpeeled, sliced
 5cm piece fresh gingergrated
 2 large red chilliesseeded and finely chopped
 200 g chicken breast filletscut into 2cm cubes
 1 tomato halved, seeded and cut into thin wedges
 2 bunches baby bok choy cleaned and sliced into strips
 1 cup fresh coriander leaves

Directions

What are we cooking today?
1

This dish is bright and fresh and full of flavour. We don't necessarily think of tomatoes in Asian dishes but in parts of China, tomato forms the basis for a lot of their recipes.

Getting started
2

Heat a heavy-based frying pan over a moderate heat, toast coriander seeds, garam masala and pepper, stirring until just fragrant. Grind the spices in a mortar and pestle with salt.

3

Heat oil in a wok over high heat.

4

Stir-fry onion and garlic for 2-3 minutes or until translucent.

5

Add spices, ginger and chilli. Cook for 1 minute.

6

Add chicken and stir-fry for 8 minutes or until just cooked.

7

Add tomato and toss to warm through. Remove from heat.

8

Place bok choy in a heatproof bowl. Cover with boiling water, drain and refresh in cold water.

9

Divide spinach between serving plates, top with pepper chicken and garnish with coriander.

Annabelle's tips
10

Rice goes well with this dish but the bok choy forms a base for the chicken so it's not really necessary.

Pepper Chicken
AuthorAnnabelCategory, , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time7 minsCook Time12 minsTotal Time19 mins

Ingredients

 2 tsp coriander seeds
 ½ tsp garam masala
 ¼ tsp ground white pepper
 ½ tsp salt
 1 tbsp extra virgin olive oil
 1 onion halved and thinly sliced
 3 cloves garlicpeeled, sliced
 5cm piece fresh gingergrated
 2 large red chilliesseeded and finely chopped
 200 g chicken breast filletscut into 2cm cubes
 1 tomato halved, seeded and cut into thin wedges
 2 bunches baby bok choy cleaned and sliced into strips
 1 cup fresh coriander leaves

Directions

What are we cooking today?
1

This dish is bright and fresh and full of flavour. We don't necessarily think of tomatoes in Asian dishes but in parts of China, tomato forms the basis for a lot of their recipes.

Getting started
2

Heat a heavy-based frying pan over a moderate heat, toast coriander seeds, garam masala and pepper, stirring until just fragrant. Grind the spices in a mortar and pestle with salt.

3

Heat oil in a wok over high heat.

4

Stir-fry onion and garlic for 2-3 minutes or until translucent.

5

Add spices, ginger and chilli. Cook for 1 minute.

6

Add chicken and stir-fry for 8 minutes or until just cooked.

7

Add tomato and toss to warm through. Remove from heat.

8

Place bok choy in a heatproof bowl. Cover with boiling water, drain and refresh in cold water.

9

Divide spinach between serving plates, top with pepper chicken and garnish with coriander.

Annabelle's tips
10

Rice goes well with this dish but the bok choy forms a base for the chicken so it's not really necessary.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 330
% Daily Value *
Total Fat 9g14%
Saturated Fat 2g10%
Cholesterol 118mg40%
Sodium 516.43mg22%
Total Carbohydrate 8g3%
Dietary Fiber 6g24%
Protein 51g102%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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