Ken Hom’s stir-fried chicken with peppers recipe

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When time is tight and you want to cook something healthy and delicious that the whole family will love, you can’t beat a stir-fry. Budget friendly, tasty and very versatile, stir-fries are perfect for using up leftovers, making meat go further and incorporating whatever vegetables you have to hand.

This quick and easy recipe is from master of Chinese cooking, Ken Hom. Loaded with juicy chicken, sweet peppers and crunchy mangetout all served in a moreish oyster and black bean sauce, the colourful dish uses a foolproof cooking method, mapped out by Ken, for a perfect midweek supper.

Serve with jasmine rice or egg noodles and we think everyone will be very happy indeed.

Things to note:

The chicken will need to be left to marinate for 15 minutes.

Use the tip of a knife to poke the peppers to check if they are done. If the knife pierces through the flesh easily, it means they’re ready.

For US ingredients and measurements, use the drop-down menu and select 'Cups'.

Ingredients

For the marinade:

3 tbsp light soy sauce
2 tbsp sesame oil
2 tbsp rice wine
2 tbsp corn flour

For the stir-fry:

350 g chicken breast, diced
6 garlic cloves, finely sliced
2 onions, diced
1 red pepper, diced
1 yellow pepper, diced
200 g mangetout
100 ml stock or water
2 tbsp vegetable oil

For the sauce:

2 tbsp black bean and garlic sauce (we like Lee Kum Kee Black Bean and Garlic Sauce)
2 tbsp oyster sauce (we like Lee Kum Kee Premium Oyster Sauce)

Details

Cuisine: Chinese
Recipe Type: Main
Difficulty: Easy
Preparation Time: 20 mins
Cooking Time: 10 mins
Serves: 4

Step-by-step

Mix all the marinade ingredients together in a shallow bowl or dish. Add the chicken, stir well to coat and leave to marinate for 15 minutes.
Set a wok with 1 tbsp vegetable oil over a high heat. Add the chicken and stir-fry for 3 minutes, until lightly browned all over. Drain the chicken and set aside.
Return the wok to the heat and add the remaining vegetable oil. Once hot, add the garlic and onions and cook for 1-2 minutes, until fragrant.
Add the peppers, stir well and pour over the stock or water. Cover the wok with a lid and cook for 3 minutes. Meanwhile, mix the sauce ingredients together.
Add the mangetout and chicken to the pan, stirring constantly. Pour over the sauce mix, stir to combine and serve immediately.

Adapted from a recipe by Ken Hom for Lee Kum Kee. Image courtesy of Lee Kum Kee.

You might also like:

Bang bang salmon rice bowls

Ginger salmon with oyster sauce and broccoli

Ken Hom’s beef with orange

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