Chicken with Sweet and Hot Peppers
Bursting with vitamin C and ablaze with color, sweet bell peppers make an ideal ingredient in stir-fry dishes. You could use red, yellow and orange bell peppers, or just green ones from your summer garden. Jalapenos make a hot but not blazing spicy note here. If you want more heat, use fresh green or red serrano chile peppers, and if you want a fiery dish, use tiny Thai chiles instead.
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Peanut Free, Soy Free, Tree Nut Free
- 1 tbsp cornstarch 15 mL
- 1 tbsp water 15 mL
- 2 tsp dry sherry or Shaoxing rice wine 10 mL
- 12 oz boneless skinless chicken breasts, cut into 1-inch (2.5 cm) chunks 375 g
- 3 tbsp chicken stock or water 45 mL
- 1 tbsp soy sauce 15 mL
- 1 tsp salt or to taste 5 mL
- ½ tsp granulated sugar 2 mL
- 2 tbsp vegetable oil 25 mL
- 1 tbsp chopped garlic 15 mL
- 1 tbsp finely chopped jalapeno peppers (see Notes) 15 mL
- 2 tsp chopped fresh gingerroot 10 mL
- 1¼ cups thin strips red, green and yellow bell pepper (see Notes) 300 mL
In a bowl, combine cornstarch, water and sherry and stir well. Add chicken and mix gently to coat evenly with marinade. Set aside for 20 minutes.
In a small bowl, combine chicken stock, soy sauce, salt and sugar and stir well.
Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add garlic, jalapeno peppers and ginger and toss well, until garlic and ginger are fragrant, about 15 seconds.
Add chicken mixture, quickly spreading into a single layer and cook, undisturbed, until edges turn white, 1 minute. Toss well and cook for 1 minute more. Add bell peppers and toss well. Reduce heat to medium.
Add chicken stock mixture and cook, until chicken is no longer pink inside and peppers are tender-crisp, 1 to 2 minutes more. Transfer to a serving platter. Serve hot or warm.
To chop jalapeno peppers, cut off stems and halve each pepper lengthwise, discarding seedy portions and most of the seeds. Chop lengthwise into thin strips and then crosswise to make small bits.
To make pepper strips, halve each pepper lengthwise and discard stem section and seeds. Cut off the rounded top and bottom portions and reserve for salad or other dishes. Cut enough of the remaining portion of each pepper into slender strips about 1-1 1/2 inches (4 cm) long.
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2007 Nancie McDermott