Crispy Garlic & Black Pepper Chicken with Soy Butte

Crispy Garlic & Black Pepper Chicken with Soy Butter for a mid week dinner that's super quick and super easy. Clean, fresh pantry staples for the sauce, a quick fridge clean out for the vegetables and some chicken with steamed rice. That’s IT. Simple ingredients for an incredibly delicious simple dinner.

Here’s what you’ll need

Time: Prep 10 minutes | Cooking 15 minutes
Serves: 2

Chicken Marinate
400g chicken breasts, cut into strips
1 tablespoon soy
1 teaspoon garlic, minced
1 teaspoon honey
1/2 teaspoon black peppercorns, crushed

Stir fry
2 tablespoons sesame oil
1 tablespoon butter
6 garlic cloves, crushed
1 1/2 tablespoons corn flour
1/2 teaspoon black peppercorns, crushed
1 cup pak choy
1/2 cup green beans / brocolli slit into half
Salt to taste

Soy Butter
2 tablespoons butter
2 tablespoons soy sauce
1/4 cup water
1/2 teaspoon black pepper, crushed

To serve
Scallion

1. Combine all the ingredients for the chicken together and allow to marinate for at least 15 minutes - the longer the better.
2. In a large wok, heat sesame oil & butter to medium high and add garlic cloves, cooking till golden and crispy. Remove garlic pieces and set aside. Add cornflour to the chicken and increase heat to high, add chicken allowing chicken to crisp up for about 3 - 4 minutes. Add broccoli and sauté for 2 - 3 minutes followed by the pak choy, sautéing for a minute or so.
3. In a pan, heat the soy sauce, water, black pepper over a medium heat and bring to a boil. Reduce to low and allow to simmer for 2 - 3 minutes. Add butter, a tablespoon at a time whilst whisking together till the sauce thickens. Pour over chicken and serve. Top with crispy garlic (from step 2), chopped scallion and freshly ground black pepper.