Use white pepper when making pale, creamy sauces or clear stock because it won't discolour the sauce.
Heat 10 ml of the butter or oil in a wok or large frying pan and stir-fry the chicken strips in batches until lightly browned and tenderRemove from the pan and set aside.


Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment. Add the onion, celery, chilli and green pepper strips to the pan and stir-fry until the vegetables are tender but crisp.Add the chicken and sauce of your choice to the vegetables and stir-fry until heated through.






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