Chinese pepper chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 1 | tablespoon | Soy sauce |
| 1 | Clove garlic -- minced | |
| 1 | 1/2\" | |
| Chopped | ||
| 1 | teaspoon | Cornstarch |
| 3 | Boneless skinless chicken | |
| Breasts -- cut in 1/2\" | ||
| Strips | ||
| 2 | Bell peppers -- sliced | |
| 3 | Celery stalks -- sliced | |
| ⅓ | cup | Green onions -- chopped |
| ¾ | cup | Water |
| ½ | teaspoon | Sugar |
| 2 | tablespoons | Soy sauce |
| 2 | teaspoons | Cornstarch |
| 1 | teaspoon | Sesame oil |
| 1 | tablespoon | Rice wine |
| Ginger root slice -- | ||
Directions
In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic, ginger root and cornstarch. Toss chicken in sauce to coat and marinate 30 minutes. In a wok, heat remaining 2 tablespoons oil and cook peppers and celery over high heat, stirring frequently until softened. Add green onions and cook 2 minutes more. Remove vegetables from wok. Drain chicken and pat dry with paper towels. Add chicken to wok and stir fry until chicken is done, about 3 minutes. Mix remaining ingredients together in a small bowl. Add to chicken with vegetables; simmer 3 minutes.
Recipe By : Elizabeth Powell