2 skinless and boneless chicken breast meats – cut into thin strips
1 big onion – cut into thin strips
1 green or red capsicum – cut into thin strips
11/2 cup bean sprout
1 stalk spring onion – shredded
2 tbsp sesame oil
1/2 tsp salt
1 tbsps black pepper
1 tsp corn flour
Black Pepper sauce
2 tbsp fresh black peppercorns – pounded finely (or coarsely)
1 tsp white pepper
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp kicap manis
3 small rock sugar
1 tsp Maggi seasoning
1 tbsp tomato ketchup
1 tsp oyster sauce
2 tsp corn flour
1) Marinate chicken strips with seasoning sauce for 30-40 minutes.
2) Heat wok with sesame oil and saute onion till fragrant, add capsicum and stir fry for 1 minute. Add chicken strips and stir-fry over high heat until chicken changes colour. Add black pepper sauce and stir fry for 2-3 minutes.
3) Stir fry bean sprout with a bit of oil for 1 minute and transfer to a serving plate.
3) Ladle chicken strips on top of bean sprouts and garnish with spring onion.