Black Pepper Chicken Stir-Fry

• Meanwhile, trim and halve green beans. • Thinly slice capsicum. • Lightly crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. • Cut chicken tenderloins into 2cm chunks.

Little cooks: Have a go at crushing the peppercorns!

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, green beans and capsicum with a pinch of salt, tossing occasionally, until chicken is browned and cooked through (when no longer inside), 5-6 minutes. • Remove pan from heat. Add crushed peppercorns, onion chutney, oyster sauce and a dash of water, stirring to combine.

TIP: Black peppercorns can be hot, add less if you're sensitive to heat!