Spicy Oriental Chicken

    45 min

    This is my family's favourite. I don't get away without doing it once a week. I call this recipe "oriental", but it makes no pretension to be authentically anything. The pickled peppers in it come from the Polish food shelf in the supermarket. If they're not available, 1-2 fresh peppers can be used instead, added at the same time as the chilli, garlic and ginger.


    Cheshire, England, UK
    7 people made this

    Serves: 4 

    • 450g chicken breasts, sliced into thin strips
    • 250g mushrooms, sliced
    • 1/2 a 680g jar pickled red peppers, sliced
    • 2 sticks celery, sliced
    • 1 medium red chilli pepper, finely chopped
    • 100g root ginger, peeled and grated
    • 3 cloves garlic, crushed
    • 350ml apple juice
    • 1 heaped tablespoon cornflour
    • 2 tbs oyster sauce
    • 2 tbs soy sauce
    • 1 tbs sesame oil

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the sesame oil in a large pan and fry the strips of chicken for 5 minutes.
    2. Reduce the heat and add the garlic, ginger and chilli. Cover and cook gently for a further 5 minutes, stirring occasionally
    3. Add the celery and mushrooms and continue cooking gently.
    4. While it cooks, blend the cornflour with a little apple juice in a jug, then add the rest of the apple juice, the pickling liquid from the peppers, the oyster sauce and the soy sauce, and mix well.
    5. Add the peppers to the pan and increase the heat. When hot, add the apple juice mixture and stir until thickened. Cover and simmer for 10-15 minutes.
    6. Serve with noodles or boiled rice.

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    Reviews in English (1)


    I thought this was a lovely recipe. I have never used pickled peppers before and found these to be lovely in the dish. Will make again  -  28 Sep 2015