Ken Hom's curried chicken with peppers recipe
Ken Hom is a cookery hall of fame legend, known around the world for his Chinese recipes. This sticky curried chicken with peppers recipe features soft chunks of tender chicken breast and juicy bell peppers coated in a Chinese curry sauce. The perfect saucy dish for a Friday night fakeaway or to ring in the Lunar New Year.
See method- Serves 4
- Takes 15 mins
- 261 calories / serving
Ingredients
- 2 large skinless chicken breast fillets
- 1 egg white
- 2tsp cornflour
- 300ml (10fl oz) groundnut or vegetable oil, plus 1 tbsp for stir-frying
- 225g (8 oz) red or green peppers, deseeded and cut into 2·5cm (1in) cubes
- 1tbsp garlic, finely chopped
- 150ml (¼pt) chicken stock
- 1½tbsp Madras curry paste
- 2 tsp sugar
- 1½tbsp Shaoxing rice wine or dry sherry
- 1½tbsp light soy sauce
Each serving contains
- Energy
- 1090kJ 261.0kcal
- Fat
- 16g
- Saturates
- 2g
- Salt
- 1.2g
- Sugars
- 6g
of the Reference intake
Carbohydrate 8.1gProtein 20.0gFibre 1.7g
Method
- In a bowl, combine the chicken, egg white, cornflour and a little salt. Cover and chill for 20 minutes. Heat a wok or frying pan over a high heat, then add the oil. When the oil is hot and sizzling, remove the wok from the heat and add the chicken, stirring vigorously to prevent it sticking. When the chicken has turned white (about 2 minutes), carefully drain the chicken and discard the oil.
- Wipe the wok or frying pan clean with kitchen towel and reheat until very hot. Heat 1 tbsp of groundnut or vegetable oil, then add the peppers and garlic and stir-fry for 2 minutes. Add the sauce ingredients, stir and cook for a further 2 minutes. Return the chicken to the wok and stir-fy for another 2 minutes, or until the chicken is cooked through with no pink showing and coated in the sauce.
- See more Chinese recipes and dishes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
