This salt and pepper chicken stir fry is a simpler version of a delicious stir fry you can find everywhere in the streets of Bangkok! Local street vendors cook these meals on the spot in their basic food stall kitchen with super fresh ingredients.
Have you traveled to Asian before?
Then you surely know what street food is.
But are you up for it? Or does eating street food scare you? I love to order street food at various stalls and shacks. Also because I love to watch the vendors cook your dish.
Street Food
And of course this happens right in front of your nose.
So the challenge is to cook the food in just a couple of minutes. People won’t wait half an hour for a banh mi sandwich for instance.
So because of that meals have to be cooked in just a minute or two.
And stir fries are therefore excellent recipes for street food vendors to cook. All the ingredients are prepped and ready.
They only need to add a little drop of oil to a hot wok and flash fry your stir fry.
Easy Salt And Pepper Chicken Stir Fry
A little seasoning right in the end.
That is usually a bit of hot sauce, oyster sauce, fish sauce or soy sauce.
And it is done.
A classic street food stir fry is this salt and pepper chicken.
Such a quick and tasty steaming bowl of this treat will only cost you a buck or 3 max. Pretty often you can also have them serve cooked noodles or rice alongside your favorite stir fry as well.
Homemade
This time at home I served my salt and pepper chicken with some steamed rice and a crispy fresh raw shredded green cabbage salad.
And of course I don’t need to tell you that you can make this salt and pepper chicken stir fry with pork or beef instead of the pork. Or even tofu if you want to keep it vegetarian.
Do you love this easy chicken stir fry?
Then you should also check out a similar and yet very different recipe as well: my stir fried chicken in black pepper sauce!
Enjoy!
Easy Salt And Pepper Chicken Stir Fry Recipe
This salt and pepper chicken stir fry is a simpler version of a delicious stir fry you can find everywhere in the streets of Bangkok!
- 10,5 oz chicken breast sliced thinly (300 g)
- 1 small green or yellow bell pepper chopped
- 1 small sweet red pepper sliced
- 1 spring onion
- 1 small fresh red chili
- 1/2 small yellow onion chopped
- 2 garlic cloves mashed
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice
- sunflower oil
- 5 black peppercorns crushed finely
- salt
- fresh green peppercorns (optional)
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1) Add the chicken strips to a large mixing bowl together with the crushed peppercorns, a pinch of salt, the mashed garlic, the fish sauce, soy sauce and a tablespoon of sunflower oil. Stir well and let the chicken marinate in the fridge for 30 minutes.
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2) Remove the outer layer and roots of the spring onions. Chop the green and white parts, keep them separately. Deseed the red chili and slice it finely. Chop the onion roughly.
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3) Pour a tablespoon of sunflower oil in a wok or non-stick skillet and place it over medium-high heat until hot. Add the sliced red chili, white spring onion parts, green peppercorns (optional) and chopped onion. Stir fry the vegetables for 1 minute.
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4) Then add the marinated chicken and marinade juices and stir fry it until golden for about 3 minutes. Keep stirring.
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5) Now add the green spring onion parts and lime juice.
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6) Stir fry the salt and pepper chicken well for another minute and check the seasoning. Add more fish sauce, lemon juice, pepper or soy sauce to taste if necessary. Stir again and transfer the pork stir fry onto deep plates. Serve with boiled or steamed rice.