World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

Chinese   -   Chinese Pepper Chicken   adapted from Elizabeth Powell

  • 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

Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of