Name: Chicken with Red and Green Bell Peppers
Cook time: 30 min
Ingredients: 8 –12 oz (200–300 g boneless, skinless chicken breast meat, cut into thin bite-size pieces); 1 tablespoon cornstarch; 1 egg white (lightly beaten); 1 tablespoon soy sauce; 2 tablespoons Chinese rice wine or pale dry sherry; 2 teaspoons sugar; Freshly ground black pepper (to taste); 2 –3 tablespoons unsalted chicken stock or water; 2 tablespoons vegetable oil; 1 red bell pepper (seeded and cut into 1-inch (2.5 cm) squares); 1 green bell pepper (seeded and cut into 1-inch (2.5 cm) squares); 2 large cloves garlic (crushed); 1/4 cup walnut halves or blanched almonds (optional)

Start rice.
Prepare the ingredients and place them within easy reach of the stove.
In a large bowl, sprinkle the chicken pieces with the cornstarch so that they are coated evenly and lightly.
Then coat the pieces thoroughly with the egg white.
Combine the sauce ingredients in a small bowl and set aside.
Heat a nonstick wok (or skillet) over high heat.
Add half of the oil and rotate the wok to coat the sides.
Stir-fry the bell peppers for about 1 minute.
Remove from the wok.
Heat the wok again over high heat.
Add the remaining oil and, when hot, stir-fry the garlic for 3–4 seconds.
Add the chicken and stir-fry for 1–2 minutes or until it begins to brown.
Add the sauce and stir-fry another minute, mixing the sauce well with the chicken.
Return the peppers to the wok.
Toss everything for another minute or so until heated through.
Garnish with nuts and serve with rice.

Chicken with Red and Green Bell Peppers

Equipment

Ingredients

Sauce

For Cooking

Instructions

Notes / Tips / Wine Advice:

Nutritional Information

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