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Pepper and plum chicken

  • 4
Pepper and plum chicken


  • 4-5 boneless chicken thigh portions, diced
  • 1 teaspoon coarsley ground black pepper
  • 1 teaspoon minced garlic
  • 1 tablespoon shredded fresh ginger
  • 1 red onion, peeled and sliced
  • 2 stalks celery, sliced
  • ¼ cup sweet sherry
  • ¼ cup Chinese-style plum sauce


  1. Toss the chicken in the pepper and garlic and set aside.
  2. Heat a dash of oil in a frying pan and cook the ginger, onion and celery over a high heat until crisp. Transfer to a plate.
  3. Add the chicken to the pan with another dash of oil and toss over a moderate heat until almost cooked.
  4. Add the sherry and reduce heat by half. Return vegetables to the pan with the plum sauce and toss quickly. Serve over noodles or rice, garnished with toasted cashews.

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