in Recipes

Asian pepper chicken with sugar snap peas

updated

Spread the love

Ingredients for 4 servings:

  • 2 tbsp tomato ketchup
  • 2 tbsp soy sauce
  • 500 g chicken breast, cut into thin strips
  • 2 tbsp peppercorns, mixed
  • 2 tbsp oil (sunflower oil)
  • 2 bell peppers, red and green
  • 200 g sugar snap peas
  • 2 tbsp oyster sauce

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Mix the ketchup and soy sauce until smooth, then marinate the thinly sliced ​​chicken in it for 10 minutes. Crush the peppercorns in a mortar and pestle and mortar and place them on a plate. Toss the sauce-coated chicken strips in the sauce until completely coated. Heat the sunflower oil in a wok and fry the chicken for about 5 minutes. Meanwhile, deseed the bell peppers and also cut them into thin strips. Once the chicken is seared, add the bell pepper strips and washed snow peas and fry for another 5 minutes. Finally, add the oyster sauce and simmer briefly. Serve with jasmine or basmati rice.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Locro Quiteño

Italian pasta casserole with chicken