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Turmeric Black Pepper Chicken

Turmeric Black Pepper Chicken

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10mins

  • Cooking

    25mins

Asian Food Chinese Food Chicken Rice or Noodle Dinner Lunch Vegetable Less Than 60 mins

What You Will Need

Ingredients

  • 6 Chicken thighs, boneless and skinless, cut into 2cm cubes
  • ¼ tsp Salt & pepper
  • ½ tsp Ground turmeric
  • 2 tbsp Corn starch
  • 1 ½ tbsp Oil
  • 1 Green capsicum, sliced
  • 1 Yellow capsicum, sliced
  • 3 Celery stalks, sliced diagonally
  • ½ Red onion, thinly sliced
  • 2 tsp Ginger, minced
  • 2 tsp Garlic, crushed
  • 150g Chow mein (or egg) noodles
  • 2 Spring onions, sliced

Sauce Mix

  • 4 tbsp Lee Kum Kee Oyster Stir-fry Sauce
  • 1 tsp Lee Kum Kee Pure Sesame Oil
  • 80ml Chicken stock
  • 60ml Rice vinegar
  • 2 tsp Honey
  • 1 tsp Ground black pepper

Made with
Lee Kum Kee products

OYSTER STIR-FRY SAUCE 255G - FRONT V3 copy

Oyster Sauce

Oyster Stir-fry Sauce
PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1. Pat dry chicken pieces with a paper towel. In a large bowl toss chicken with salt, pepper, turmeric and corn starch until well covered.
  2. In another bowl whisk together sauce mix ingredients until combined. Set aside.
  3. Heat 1 tbsp oil in a wok over medium-high heat. Add chicken, in small batches, stirring with tongs. Cook until lightly browned then remove from wok with a slotted spoon and place on a plate. Continue in batches with remaining chicken, adding more oil when necessary.
  4. Place chicken back in the wok and add prepared capsicums, celery and onion. Sauté for 5 minutes, until tender, then add in ginger and garlic and sauté for another minute, stirring often.
  5. Add sauce mix to the wok and simmer on low-medium heat for 8-10 minutes, until sauce has thickened and chicken is cooked through. 
  6. Meanwhile, prepare noodles as per packet instructions. Drain and add cooked noodles to the wok and toss to cover in sauce. Garnish with spring onions and serve hot.