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Chinese   -   Chinese Pepper Chicken   adapted from Elizabeth Powell

Description  
Ingredients
  • 3 Tablespoons vegetable oil
  • 1 Tablespoon soy sauce
  • 1 Clove garlic -- minced
  • 1 1/2" ginger root slice -- chopped
  • 1 Teaspoon cornstarch
  • 3 boneless skinless chicken breasts -- cut in 1/2" strips
  • 2 bell peppers -- sliced
  • 3 celery stalks -- sliced
  • 1/3 cup green onions -- chopped
  • 3/4 cup water
  • 1/2 teaspoon sugar
  • 2 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame oil
  • 1 tablespoon rice wine
Directions In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic, ginger root and cornstarch. Toss chicken in sauce to coat and marinate 30 minutes. In a wok, heat remaining 2 tablespoons oil and cook peppers and celery over high heat, stirring frequently until softened. Add green onions and cook 2 minutes more. Remove vegetables from wok. Drain chicken and pat dry with paper towels. Add chicken to wok and stir fry until chicken is done, about 3 minutes. Mix remaining ingredients together in a small bowl. Add to chicken with vegetables; simmer 3 minutes.
Serves 6
Time to Make 0:35



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