Salt and pepper chicken


  • 300g breaded boneless chicken
  • 4 tablespoons vegetable or sunflower oil
  • 1 to 2 onions, sliced
  • 1 green pepper, sliced
  • 4 to 5 cloves garlic, minced
  • 3 to 4 green and/or red chillies, sliced
  • coarse sea salt and freshly ground black pepper to taste
  • good splash of rice wine vinegar


  1. The breaded chicken takes about 20 minutes to cook in the oven, so put your chicken in first as it takes about this much time to cook the rest of the ingredients.
  2. Put 4 tablespoons of oil in a frying pan or wok and place on a moderate heat. Add the onions and green pepper, and stir fry for a few minutes. Add the garlic and chillies when the onion and pepper have gone soft.
  3. Stir until the onions have turned slightly golden, then add 2 pinches of salt and a few grinds of pepper. Continue stirring until chicken is ready and turn down heat if needed; the ingredients in the pan should be a soft golden colour.
  4. When the chicken is ready, cut it up into thick slices, place in the pan along with a good big splash of vinegar and a few pinches more of salt and stir it all together. The aim here is to get the chicken smothered in the all the other ingredients. Add more oil if you need to.
  5. Once the chicken has been covered with the mixture, serve up.