One cannot think well, love well, sleep well, if not has not eaten well … Check This Amazing Recipe: Black pepper chicken and vegetable stir-fry
How to Make Black pepper chicken and vegetable stir-fry
less than 30 mins
10 to 30 mins
- 2 tbsp olive oil
- 3 chicken thigh
- 1 aubergine
- 4 spring onions
- ½ courgette
- 2 banana shallots
- 40g/1½oz fresh root ginger
- 4 garlic
- 1 fat red chilli
- 2 tsp freshly ground black pepper
- 4 tbsp reduced-sodium soy sauce
- 1 tbsp dark brown sugar
- 1 tsp cornflour
- handful basil
- freshly squeezed lime juice
Set a large frying pan over a high heat and add half the oil. Once the oil shimmers, add the chicken and fry for 4–5 minutes until golden brown. Remove from the pan with a slotted spoon, transfer to a plate and set aside.
Reduce the heat slightly, add the remaining oil to the pan, followed by the aubergine, spring onions, courgette, shallots, ginger, garlic and red chilli. Fry for about 15 minutes, stirring occasionally, until the vegetables are softened and ever-so-slightly browned.
Meanwhile, combine the black pepper, soy sauce, sugar and cornflour in a small bowl. Add a splash of water and stir until combined and the sugar is dissolved.
Increase the heat to medium–high, return the chicken to the pan and toss together. Add the soy sauce mixture and allow it to bubble and thicken for a minute. Remove from the heat, stir through the basil and serve with a squeeze of lime juice.