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
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