FRIED CHICKEN IN BLACK PEPPER SAUCE

These days, I think I am getting lazy, always on a look out for simple, easy recipes.  Is it that age is catching up or my concentration has diverted to other matters or perhaps, prices of food ingredients have escalated and I have to be careful not to waste them.

Anyway, I am happy that the simple and easy recipes which I tried have turned out to be good and tasty eventhough the ingredients/seasoning used are few.  Only 4 steps to follow for this recipe.

This recipe is a quick, simple and easy stir fry chicken which is not difficult to prepare yet overly tasty and healthy, too. It is fragrant and aromatic with the black pepper added. The capsicum is sweet and not spicy at all. Nice dish to serve with plain white rice.

Recipe adapted from Yum Yum Magazine No. 78 with slight modifications

Ingredients

300 gm chicken breast meat – sliced or cubed

Marinade

¼ tsp salt

1 tsp light soy sauce

Dash of pepper

2 tbsp water

1 tbsp cornstarch

Seasoning

½ tsp salt

½ tbsp ground black pepper

2 tbsp water

1 small red capsicum – seeded and cut chunks

2 tbsp oil

some spring onions sections for garnishing

1. Combine chicken with marinade, mix well and season for 30 minutes.
2. Heat up a non stick wok with oil, pan fry chicken until 90% cooked.
3. Push aside, add in capsicum, seasoning and stir fry over high heat until the sauce has dried up.
4. Dish up to serve.
   
   
   
   
   

I'm linking this post to  Cookbook Countdown Event #12 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray