Chicken with garlic, pepper and coriander
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Ingredients
- 2 chicken breast, cut into 3-4 strips
- 3 tbsp vegetable oil
- pinch of ground white pepper
- 2 tsp caster sugar
- 2 tbsp oyster sauce
- 1 large carrot, julienned
- 1 courgette, thinly sliced
- 4-5 tbsp chicken stock
Paste
- 2 chicken breast, cut into 3-4 strips
- 3 tbsp vegetable oil
- pinch of ground white pepper
- 2 tsp caster sugar
- 2 tbsp oyster sauce
- 1 large carrot, julienned
- 1 courgette, thinly sliced
- 4-5 tbsp chicken stock
- 2 large garlic cloves
- 2 tbsp coriander stalks, roughly chopped
Garnish
- 2 chicken breast, cut into 3-4 strips
- 3 tbsp vegetable oil
- pinch of ground white pepper
- 2 tsp caster sugar
- 2 tbsp oyster sauce
- 1 large carrot, julienned
- 1 courgette, thinly sliced
- 4-5 tbsp chicken stock
- 2 large garlic cloves
- 2 tbsp coriander stalks, roughly chopped
- small handful coriander leaves,chopped
- 2 salad onions, sliced
- 1/2 cucumber, peeled and sliced
Method
- STEP 1Roughly blend the paste ingredients together using a pestle and mortar or small food processor; it should not be too smooth. Cut the strips of chicken breast at an angle into thin slices.
- STEP 2Put the oil a pan or wok set over a high heat. Add the paste, pepper and sugar and stir continually, until the garlic is soft and starting to brown.
- STEP 3Stir in the thinly sliced chicken. When the chicken has started to cook on the outside, add the oyster and soy sauces, carrot and courgette. Keep stirring until the chicken is almost cooked through and the vegetables are tender but still crunchy. Add the stock to the pan and simmer for another 2-3 minutes, until pipping hot and the chicken is completely cooked through. Serve, garnished with the coriander leaves, salad onion and cucumber.
