Chicken and pepper, these 2 are made for each other, and especially the charred flavour if you stir fry them in a hot wok.
I actually thought I bought sugar snaps, which I would usually just stir fry as is, but it turned out they were peas in the pod. Although you can eat the husks, they’re a bit tough, so I only kept a few fresher looking ones whole, the rest I shelled.
The pepper sauce was a mix of light soy sauce, oyster sauce, ground pepper, honey, rice vinegar, cornstarch and water. And to the stir fry I also added grated ginger and garlic.
Recipe inspired by littlespicejar.
Stir Fried Black Pepper Chicken, Shiitake Mushrooms and Peas in the Pod
(4 votes, average: 5.00 out of 5)
Loading...Ingredients
- Olive oil
- 2 chicken thighs, cut into long slices
- 1 onion, sliced
- 200 g shiitake mushrooms
- 200 g sugar snaps or peas
- 3-4 cloves garlic, minced
- 3 cm ginger, grated or minced
- 2 tablespoons EACH: low sodium soy sauce AND oyster sauce
- 2 teaspoons coarse ground pepper
- 1 tablespoon EACH: honey AND rice vinegar
- 1 1/2 teaspoon cornstarch, divided
- 1 spring onion, chopped
Instructions
Chicken
In a small bowl, combine the chicken with 1/2 teaspoon cornstarch and a small pinch of salt and pepper.
Heat the wok on high heat, when hot add a drop of oil.
Add the chicken to the wok and stir fry on high heat until browned all over (3-4 minutes)
Remove the chicken and set aside.
Veggies
In a small bowl, combine the soy sauce, oyster sauce, ground pepper, honey, rice vinegar, 1 teaspoon of cornstarch and 1 tablespoon of water
Stir until the cornstarch dissolves, set aside.
Heat some more oil in the wok and add the onions, shiitake and peas
Sauté everything for 3-5 minutes or until the veggies brighten in color and start to cook down a little.
Add the ginger and garlic during the last minute of cooking.
Finish
Add the chicken back to the skillet and drizzle in the prepared pepper sauce, stir to combine.
The sauce will thicken fairly quickly, about 20 seconds or so.
Serve on a bed of white or brown rice. Enjoy!
Notes
You can vary with the vegetables as you please, for example red onions, peppers (any colour) celery, chestnut mushrooms, green asparagus, green beans, carrots, whatever you fancy or have lying in the fridge.
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