Chinese Food Diced Chicken Sauteed With Green Peppers Recipes

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TAKEOUT-STYLE KUNG PAO CHICKEN (DICED CHICKEN WITH PEPPERS AND PEANUTS) RECIPE



Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts) Recipe image

Marinated chicken thighs, properly stir-fried peppers and celery, roasted peanuts, and a sweet, sour, and savory sauce make for the best takeout-style kung pao chicken recipe.

Provided by J. Kenji López-Alt

Categories     Mains

Time 50m

Yield 4

Number Of Ingredients 26

For the Chicken:
1 1/2 pounds (680g) boneless skinless chicken thighs, cut into 3/4-inch chunks (see note)
1 teaspoon (5ml) dark soy sauce
1 teaspoon (5ml) Shaoxing wine (see note)
1/2 teaspoon (2.5g) sugar
1/2 teaspoon (2.5ml) roasted sesame oil
1/2 teaspoon (1.25g) cornstarch
1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt use half as much by volume or same weight
1/4 teaspoon ground white pepper
For the Stir-Fry:
2 tablespoons (30ml) homemade or store-bought low-sodium chicken stock
1 tablespoon (15ml) dark soy sauce
1 tablespoon (15ml) Shaoxing wine
1 tablespoon (15ml) distilled white vinegar
1 tablespoon (15g) sugar
2 teaspoons (5g) cornstarch
1 teaspoon roasted (5ml) sesame oil
3 tablespoons (45ml) vegetable, peanut, or canola oil, divided
1 large red bell pepper, cut into 3/4-inch dice
1 large green bell pepper, cut into 3/4-inch dice
2 stalks celery, cut into 3/4-inch dice
1/2 cup (100g) roasted peanuts
2 teaspoons (5g) minced fresh garlic (about 2 medium cloves)
2 teaspoons (5g) minced fresh ginger
1 scallion, white and light green parts only, finely minced
8 small dried red Chinese or Arbol chiles (see note)

Steps:

  • For the Chicken: Combine chicken, soy sauce, wine, sugar, sesame oil, cornstarch, salt, and pepper in a medium bowl and toss to coat. Set aside for 20 minutes.
  • For the Stir-Fry: Combine chicken stock, soy sauce, wine, vinegar, sugar, cornstarch, and sesame oil in a small bowl and whisk together until homogenous. Set aside.
  • Heat 1 tablespoon oil in a wok over high heat until smoking. Add chicken, spread into a single layer, and cook without moving until lightly browned, about 1 minute. Continue cooking, tossing and stirring frequently, until the exterior is opaque but chicken is still slightly raw in the center, about 2 minute longer. Transfer to a clean bowl and set aside.
  • Wipe out wok and heat remaining 2 tablespoons oil over high heat until smoking. Add bell peppers and celery and cook, stirring and tossing occasionally, until brightly colored and browned in spots, about 1 minute. Add peanuts and toss to combine.
  • Push vegetables up side of wok to clear a space in the center. Add garlic, ginger, scallions, and dried chiles and cook, stirring, until fragrant, about 30 seconds. Return chicken to wok and toss to combine. Stir sauce and add to wok. Cook, tossing, until sauce thickens and coats ingredients and chicken is cooked through, about 1 minute longer. Serve immediately.

Nutrition Facts : Calories 600 kcal, Carbohydrate 20 g, Cholesterol 207 mg, Fiber 5 g, Protein 49 g, SaturatedFat 7 g, Sodium 894 mg, Sugar 8 g, Fat 38 g, ServingSize Serves 4, UnsaturatedFat 0 g

CHICKEN WITH GREEN PEPPERS IN BLACK BEAN SAUCE



Chicken with Green Peppers in Black Bean Sauce image

A classic Chinese dish, one of my favourites. Serve over a bed of rice.

Provided by Stephen

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 4

Number Of Ingredients 15

2 tablespoons toasted sesame oil
4 cloves garlic cloves, peeled and sliced
6 tablespoons black bean sauce
1 teaspoon salt
¾ pound skinless, boneless chicken breast half - cut into cubes
1 cube chicken bouillon dissolved in
½ cup boiling water
1 large onion, peeled and sliced
1 bunch green onions, chopped
2 green bell pepper, diced
1 ½ tablespoons dark soy sauce
1 teaspoon black pepper
4 teaspoons cornstarch dissolved in
3 tablespoons water
4 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 17.2 g, Cholesterol 43 mg, Fat 12.6 g, Fiber 3.8 g, Protein 18.7 g, SaturatedFat 2.5 g, Sodium 1421.2 mg, Sugar 4.4 g

CHINESE FOOD-DICED CHICKEN SAUTEED WITH GREEN PEPPERS



Chinese Food-Diced Chicken Sauteed With Green Peppers image

Make and share this Chinese Food-Diced Chicken Sauteed With Green Peppers recipe from Food.com.

Provided by Anonymous

Categories     Lunch/Snacks

Time 20m

Yield 2 2, 2 serving(s)

Number Of Ingredients 13

2 tablespoons garlic
10 pieces dired chilies
3 jalapenos
1 tablespoon xanthoxylum seeds
1 teaspoon ginger
1 tablespoon cooking wine
1 tablespoon soy sauce
1 tablespoon premium dark soy sauce
3 tablespoons vegetable oil
1 tablespoon salt
2 tablespoons hot black bean sauce
1 tablespoon star anise
300 g diced chicken breasts

Steps:

  • Diced chicken breast seasoned with salt, ginger,soy sauce, dark soy sauce, cooking wine for 10min;.
  • put the vegetable oil in the wok.And add the Chopped garlic,star anise,jalapeno,chillies ,xanthoxylum seeds;stiring for 1min;.
  • add the seasoned chicken breast ,and more soy sauce and salt ,hot black bean sauce inches and continue stiring for 1min.
  • add 180ml water in ,and cover the lid.wait for 2min,and stiring ,then continue waiti for 2min.
  • move the lid,stirring for 2min,then we can enjoy it~.

Nutrition Facts : Calories 488.2, Fat 35, SaturatedFat 6.7, Cholesterol 96, Sodium 4591.3, Carbohydrate 7.6, Fiber 1.5, Sugar 1.3, Protein 34.6

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