20-Minute Garlic Pepper Chicken Stir-Fry
Thin strips of chicken breast, a lot of garlic, black pepper and crisp vegetables. Dinner in 20 minutes on one pan.
Raw materials
Slice thin and cook on high heat so it stays tender.
Ingredients
Method
High heat and a hot pan do the work. Do not crowd it.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Slice the breast into thin strips across the grain.
- 02Coat
Toss the strips with the soy sauce, corn flour and half the pepper. Rest for 10 minutes.
- 03Sear the chicken
Heat the oil in a wide pan on high. Cook the chicken in a single layer for 3 to 4 minutes, turning, until cooked through. Move to a plate.
- 04Cook the vegetables
In the same pan, fry the garlic for 20 seconds, then the onion and capsicum for 2 minutes.
- 05Combine
Return the chicken. Add the sauce, the remaining pepper and salt. Toss for 1 minute. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Serve
Finish with spring onion greens. Serve hot with rice or noodles.
Questions
How do I keep the chicken tender?+
Slice across the grain, coat with corn flour, and cook in small batches on high heat.
Can I use thigh instead?+
Yes. Thigh stays even juicier. Cook it for 1 to 2 minutes longer.