Thai garlic chilli pepper chicken with white pepper rice

i like it hot so im guessing you might as well this is my easy but excellent version of this dish which is a beauty as you can prepare the night before and marinate overnight in all of the superb flavours

400 grams organic chicken breast cut into bite size bits add to a bowl then add 

half a medium onion cut to quarters

1 large garlic clove finely chopped

half a small capsicum(red) sliced and quarted

2 birds eye chillis seeds an all finely sliced (these are really hot so to taste)

1 tablespoon pickled chilli

2 teaspoons fish sauce 

2 teaspoons Maggie seasoning (get it at an asian store)

3 teaspoons freshly cracked black pepper (more or less to taste)

mix all ingredients in bowl cover and into fridge till dinner the next day...
but and a big butt no your butt will not get big eating this you can marinate for 1 or 2 hours no problem at all
remove from the fridge for at least 1 hour then

cook your rice as usual but put 1/2 a tablespoon of ground white pepper to the water and stir then cook as usual.

heat wok till high heat add 1 and a half tablespoons of peanut oil add chicken mix from bowl and stir fast till cooked well through serve with pepper rice add soy if you like its pretty tasty though.

I remember Robin Williams line from Good Morning Vietnam when offered fishball soup

He says 'i didnt know fish had Balls!
Bon Apetite!