Pepper Chicken

Stir fried chicken and bell peppers in a savory sauce, served over white rice.

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Prep Time 35

Cook Time 15

Total Time 50

Course Main Course

Cuisine Asian

Servings people

Calories 252 kcal

Equipment

cutting board
kitchen knife
medium glass bowl
wire whisk
wok
spatula
large spoon
medium sauce pan with lid - for cooking the rice.

Ingredients

Marinade

1 ½ tbsp water
2 tsp corn starch
2 tsp vegetable oil
2 tsp oyster sauce
2 tsp Shaoxing wine
¼ tsp baking soda

Remaining Ingredients

½ cup chicken stock
12 ounce chicken thighs - cut into bite-sized pieces
1 tbsp corn starch
1 ½ tbsp oyster sauce
1 tbsp Shaoxing wine
1 tbsp lite soy sauce
1 tsp dark soy sauce
½ tsp white sugar
½ tsp sesame oil
⅛ tsp white pepper
1 green bell pepper - sliced into strips
½ red bell pepper - slice into strips
1 medium onion - chopped
2 tbsp vegetable oil
½ tsp ginger - minced
2 clove garlic - chopped
¼ cup green onions - chopped

Instructions

Cook the rice in a medium sauce pan with a lid.
Slice the chicken into bite-sized pieces. In a medium bowl, mix the chicken with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda. Set aside for at least 30 minutes or overnight in the refrigerator.
1 1/2 tbsp water, 2 tsp corn starch, 2 tsp vegetable oil, 2 tsp oyster sauce, 2 tsp Shaoxing wine, 1/4 tsp baking soda
Whisk together the chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Set aside.
1/2 cup chicken stock, 1 tbsp corn starch, 1 1/2 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tbsp lite soy sauce, 1 tsp dark soy sauce, 1/2 tsp white sugar, 1/2 tsp sesame oil, 1/8 tsp white pepper
Slice the bell peppers and onion into 1-inch pieces. Make sure that the pepper and onion pieces are all about the same size, so they cook evenly.
1 green bell pepper, 1/2 red bell pepper, 1 medium onion
Heat the wok over high heat until smoking. Add 1 tablespoon of oil to coat the wok. Sear the chicken on all sides, until evenly browned on all sides. Transfer back to your marinating bowl, and set aside. The chicken should be mostly cooked.
2 tbsp vegetable oil
Reduce the heat to medium-high. Add the remaining tablespoon of oil. Toss in the ginger and caramelize for about 10 seconds. Then add the garlic, bell peppers, and onions. Stir-fry until bright.
1 green bell pepper, 1/2 red bell pepper, 1/2 tsp ginger, 2 clove garlic, 1 medium onion
Add the chicken along with any juices to the wok. Stir-fry until combined. Increase the heat to high. Stir up the sauce to re-incorporate the cornstarch, and add it to the wok.
Stir-fry to coat everything in the sauce, which should thickened from the cornstarch.
Once the sauce is thickened to your liking, transfer to a serving plate, and top with green onions.
1/4 cup green onions
Serve with steamed white rice.

Notes

Pepper steak can be made using the same recipe, just substitute beef tenderloin instead of chicken. Slice the beef into 3-inch strips, about ¼" thick.

Nutrition