Red Pocket Chicken with Rice-stuffed Roasted Red Peppers

A delicious Chinese course from Vincent Cheung - a mouthwatering combination of sizzling chicken and sweet roasted peppers
Red Pocket Chicken with Rice-stuffed Roasted Red Peppers
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes plus cooling and marinating
  • Effort: medium


For the Rice-stuffed Roasted Red Peppers:

  • 200 g jasmine rice
  • 2 large red peppers, halved, seeds scooped out
  • half medium-sized onions, finely diced
  • 1 clove garlic, finely sliced
  • 100 ml chicken stock
  • 2 tsp olive oil
  • Large knob of butter

For the Chicken and Black Bean Sauce:

  • 2 chicken breast fillets, cut into strips
  • 1 tbsp vegetable oil
  • half medium-sized onions, cut into chunks
  • 2 spring onions, cut into 4cm sections
  • 2 cloves garlic, sliced
  • 1 courgette, cut into chunks
  • 2 tsp salted black beans, rinsed and coarsely cut
  • 2 small red chillies, (optional)
  • dashes of rice wine
  • dashes of chicken stock
  • 2 sprigs of fresh coriander, to garnish

For the Marinade:

  • 4 tbsp light soy sauce
  • 1 tbsp vegetable oil
  • half tsp cornflour
  • Pinch of salt
  • Pinch of sugar
  • Pinch of ground white pepper
  • dashes of sesame oil


1. Cook the rice according to packet instructions and set aside to cool.

2. Preheat the oven to 220°C/gas 7.

3. Heat the butter and olive oil in a frying pan and fry the onion for 3 minutes, stirring often. Add the garlic and chicken stock and cook for 3 more minutes. Stir in the cooked rice.

4. Stuff the pepper shells with the rice mixture and place in a roasting tray. Bake the stuffed pepper shells for 20-25 minutes, until the top of the rice is golden brown and the pepper is roasted.

5. While the peppers are roasting, make the marinade. Mix together the soy sauce, oil, cornflour, salt, sugar, white pepper and sesame oil. Add the chicken strips and marinade for 10-15 minutes.

6. Heat a wok until very hot. Add the oil and heat through. Add the onion, spring onion and garlic and stir-fry for 2-3 minutes.

7. Add the marinated chicken strips and stir-fry until whitened. Add the courgette, black beans and red chillies and stir-fry until the chicken is cooked through.

8. Splash in the Shao Xing wine and add more stock, if you wish for a sauce.

9. Serve the chicken on top of the roasted peppers, garnished with the fresh coriander.

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