Sesame pepper chicken

[highlyeccentric]

I'm currently having a bit of a mania for cookbooks, and have ordered a few new ones - but until they get here, I decided to make inroads into some of my older and more neglected books. This Sesame Pepper Chicken is the result of some creative license applied to a book I've had for a good five years now.


This recipe is: lactose free, nut free
This recipe is not: vegetarian
This recipe requires: chopping, standing about over a frying pan (but no faffing about frying in batches, at least)


2-3 chicken thigh fillets, cut into small strips
1-2 tablespoons of sesame oil
1 medium brown onion, sliced
1-2 teaspoons of freshly ground peppercorns
Vegetables suitable for stir-frying, such as capsicum (bell pepper), buk choy, fresh beans - all sliced or chopped to similar sizes
2 generous pinches of sesame seeds
2 tablespoons oyster sauce (note: Australian tablespoons are 5ml bigger than everyone else's; you may wish to add a dash extra)
1 teaspoon soy sauce
1 teaspoon sugar


- Heat sesame oil in wok; stir-fry chicken until lightly browned
- Add onion as chicken begins to brown; continue to stir-fry
- Add ground peppercorns when onion has started to soften; stir thoroughly through chicken and onions
- Add remaining vegetables, stir-fry until crisp-tender
- Add sesame seeds
- Reduce heat, stir sauces and sugar through

Serve on rice or Asian noodles.