Chinese Chicken And Peppers Recipes

CHICKEN WITH GREEN PEPPERS IN BLACK BEAN SAUCE

Steps:

• Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.
• Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.

CHICKEN STIR-FRY WITH MIXED PEPPERS

Steps:

• In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
• Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
• Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

CHINESE CHICKEN WITH SWEET ONIONS

Steps:

• Cut chicken into 1/2-inch cubes.
• Clean bell pepper; cut into 1-inch chunks.
• Quarter onions and slice thinly.
• In wok, heat 2 tablespoons corn oil until it begins to smoke.
• Add ginger, cayenne and chicken.
• Stir-fry until chicken is thoroughly cooked, about 3 minutes.
• Remove to serving dish.
• Add remaining corn oil; heat.
• Add onions and pepper; stir-fry until onion is slightly transparent.
• Return chicken to pan; add soy and sherry.
• Stir 1 minute more.
• Sprinkle with sesame hot oil.
• Serve with rice.

CHINESE CHICKEN AND PEPPERS

Steps:

• Core the peppers and slice into thin rings.
• Heat 1 tbsp oil with 1 tsp salt and fry the peppers for 1 minute.
• Add 2 tbsp water and bring to a boil.
• Cover and simmer for 2 minutes.
• Drain and set aside.
• Cut the chicken into 1" pieces.
• Mince or finely grate the ginger.
• Fry the ginger and chicken in 2 tbsp oil until barely cooked.
• Add the sugar and sherry.
• Mix the cornstarch and soya sauce to make a paste, add to the pan and stir until slightly thickened.
• Add the peppers and stir to coat.
• Cook for a minute.
• Serve with fried rice.

STIR-FRIED CHICKEN WITH BELL PEPPERS

Steps:

• In a bowl, marinate the chicken with the light soy sauce, dark soy sauce, 1 1/2 teaspoons rice wine or dry sherry, pepper, and 3 teaspoons cornstarch, adding the cornstarch last. Let the chicken stand while preparing the other ingredients.
• In a small bowl, combine the chicken broth or water, 1 1/2 teaspoons rice wine or dry sherry, sugar, and sesame oil. Whisk in 1 teaspoon cornstarch.
• Heat a wok over medium-high heat and add 2 tablespoons oil. When the oil is hot, add half the ginger and garlic. Stir for about 10 seconds until aromatic, then add the chicken. Stir-fry the chicken for 2 to 3 minutes, until it turns white and is nearly cooked. Splash a bit of rice wine or dry sherry over the chicken while stir-frying if desired. Remove from the wok and drain in a colander or on paper towels. Clean out the wok.
• Heat 1 tablespoon oil in the wok. Add the remainder of the ginger and garlic and stir for about 10 seconds until aromatic. Add the onion and green bell pepper. Stir-fry for a minute, then add the red bell pepper. Continue stir-frying for another minute, adding a bit of rice wine or dry sherry, chicken broth or water if the vegetables start to dry out.
• Push the vegetables to the side and add the chicken. Stir briefly, then push to the sides. Re-stir the sauce and add it into the middle of the wok, stirring quickly to thicken. Stir to mix everything together. Stir in the green onion and serve hot over rice.