Chicken and Pepper Stir-Fry

The Method for Chicken and Pepper Stir-Fry

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1. Mix the soy sauce, rice vinegar, cornflour and water in a small bowl.

   Mark done

2. Heat half the oil in a large frying pan or wok over high heat. Cook half the chicken for 3 minutes, until golden, and tip onto a plate. Repeat with the rest.

   Mark done Start 3 min timer

3. Add the remaining oil, the peppers and the onion and stir-fry for 4 minutes. Add the garlic and ginger and cook for 30 seconds.

   Mark done Start 4 min timer

4. Return the chicken, stir the sauce and pour it in. Cook for 1 minute, until glossy and the chicken is cooked through. Add the pepper and sesame oil.

   Mark done Start 1 min timer

What Can Go Wrong

1. Chill the chicken in the freezer for 15 minutes before slicing; firm meat cuts thinner.
2. Keep the vegetables moving so that they char lightly instead of steaming.
3. If the sauce thickens too much, loosen it with a splash of water.

If You're Missing Something

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

To Go With It

Steamed white rice · Rice noodles · Sliced cucumber

Keeping Chicken and Pepper Stir-Fry

Keeps in the fridge for up to 3 days. Reheat in a hot pan for 2 minutes.

Common Questions

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.