Black pepper chicken and vegetable stir-fry
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Plenty of fiery black pepper gives this veg-packed stir-fry a welcome hit of heat. Serve with rice, noodles or just as is.
By John Whaite
Ingredients
- 2 tbsp olive oil
- 3 chicken thigh fillets, cut into pieces
- 1 aubergine, cut into 2cm/¾in cubes
- 4 spring onions, sliced into 2cm/¾in pieces
- ½ courgette, cut into 1cm/½in slices
- 2 banana shallots, cut into 8 segments lengthwise
- 40g/1½oz fresh root ginger, peeled and finely grated
- 4 garlic cloves, finely sliced
- 1 fat red chilli, finely sliced
- 2 tsp freshly ground black pepper
- 4 tbsp reduced-sodium soy sauce
- 1 tbsp dark brown sugar
- 1 tsp cornflour
- handful basil leaves, roughly chopped
- freshly squeezed lime juice, to serve
Method
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.
