Pepper Chicken

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?

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

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.

Heat oil in a wok over high heat.

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

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

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

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

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

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

Annabelle's tips

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 0

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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