Black Pepper Chicken Stir-Fry
with Rice & Crushed Peanuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Onion Chutney
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 sachet
Black Peppercorns
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Green Beans
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Capsicum
330 g
Chicken Tenderloins
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiled water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain, then return to the saucepan.
• 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.
• 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 pink 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!
• Divide basmati rice between bowls. Top with black pepper chicken stir-fry. • Sprinkle with crushed peanuts to serve.
