Favourite Chinese Pepper Chicken
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Loaded with Asian flavours! Garlic, ginger, and soy highlight this easy to make stir-fried chicken and vegetable dish that surely satisfies everyone's appetite!
Ingredients
| 3 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 |
garlic cloves
minced |
* | |
| 1 |
ginger root
1/2 inch slice, chopped |
* | |
| 1 | teaspoon |
cornstarch
|
|
| 3 |
chicken breast halves, boneless, skinless
cut in 1/2 inch strips |
* | |
| 2 |
sweet bell peppers
sliced |
* | |
| 3 |
celery stalks
sliced |
* | |
| ⅓ | cup |
scallions, spring or green onions
chopped |
|
| ¾ | cup |
water
|
|
| ½ | teaspoon |
sugar
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 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.
Nutrition Facts
Serving Size 81g (2.9 oz)Amount per Serving
Calories 25448% of calories from fat
% Daily Value *
Total Fat 13g
21%
Saturated Fat 2g
11%
Trans Fat
0g
Cholesterol 55mg
18%
Sodium 762mg
32%
Total Carbohydrate
4g
4%
Dietary Fiber 2g
7%
Sugars g
Protein
44g
Vitamin A 8%
•
Vitamin C 290%
Calcium 5%
•
Iron 9%
* based on a 2,000 calorie diet
How is this calculated?
