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Chicken With Green Peppers

Chicken.Maximus's picture
Ingredients
  Chicken breast halves 2 , skinned, boned
  Dry sherry 2 Tablespoon
  Dark soy sauce 2 Tablespoon
  Cornstarch 1 Tablespoon
  Peanut oil 3 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Fresh ginger 1⁄2 Inch, minced
  Dried black mushrooms 8 Large, softened in hot, water, stems removed, caps quartered
  Bok choy stalk 4 , sliced diagonally (Chinese Cabbage, Including Some Of Green Tops, 4 Branches)
  Green bell pepper 1⁄2 , seeded and cut vertically into 1/8-inch strips
  Tomatoes 2 , unpeeled, cored and cut irregularly
  Chicken stock 3⁄4 Cup (12 tbs)
  Dark soy sauce 1 Tablespoon
  Cornstarch 2 Teaspoon
  Sesame oil 1 Teaspoon
  Cilantro sprigs 1 (Coriander, For Garnish)
  Steamed rice 1 Cup (16 tbs)
Directions

Remove small fillets from chicken and remove tough tendon.
Cut meat into slices 1/2 inch thick and about 2 inches long.
Combine next 3 ingredients, add chicken and marinate for 30 minutes.
Heat oil in wok.
Add garlic, ginger and chicken and stir-fry until chicken turns white, about 2 minutes.
Add mushrooms, bok choy and pepper and stir-fry for 1 minute.
Sprinkle tomatoes with cornstarch and let stand (this thickens liquid in tomatoes as they cook).
Combine next 3 ingredients.
Add to wok and stir-fry about 1 minute.
Add tomatoes and continue stir-frying until sauce is clear, about 2 minutes.
Add sesame oil and toss gently but thoroughly.
Spoon into serving dish and garnish with cilantro.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Chicken

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