Ingredients Tick boxes to send shopping list to email
Heat the oil in a large frying pan, add the chicken, white pepper, ginger and garlic. Cook whilst stirring on a high heat for 5 minutes. Stir in the Moroccan butter, spring onions and preserved lemon and olives and cook for a further 5 minutes. Toss in the herbs and allow to infuse for a few minutes. Serve warm.
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