Chinese Pepper Chicken Recipes

Steps:

• Core the peppers and slice into thin rings.
• Heat 1 tbsp oil with 1 tsp salt and fry the peppers for 1 minute.
• Add 2 tbsp water and bring to a boil.
• Cover and simmer for 2 minutes.
• Drain and set aside.
• Cut the chicken into 1" pieces.
• Mince or finely grate the ginger.
• Fry the ginger and chicken in 2 tbsp oil until barely cooked.
• Add the sugar and sherry.
• Mix the cornstarch and soya sauce to make a paste, add to the pan and stir until slightly thickened.
• Add the peppers and stir to coat.
• Cook for a minute.
• Serve with fried rice.

Steps:

• Mix soy sauce, vinegar, sugar, sesame oil and pepper sauce in sealable heavy duty plastic bag.
• Add chicken; seal bag and turn to coat with marinade.
• Refrigerate at least 1 hour but no longer than 24 hours, turning bag occasionally. Remove chicken from marinade; reserve marinade.
• Heat vegetable oil in 12-inch skillet or Dutch oven over medium heat until hot. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook on low heat about 20 minutes longer or juice is no longer pink when centers of thickest pieces are cut.
• Remove chicken from skillet, using tongs; keep warm.
• Drain all but 1 teaspoon drippings from skillet.
• Heat 1 teaspoon drippings and the marinade in skillet over medium high heat.
• Stir in gingerroot, garlic and onions. Cook and stir about 30 seconds or until garlic is light golden brown. Stir in mushrooms and bell peppers.
• Cook about 5 minutes, stirring occasionally, until bell peppers are crisp-tender.
• Serve with chicken.

Steps:

• Combine first 3 ingredients, stirring to coat chicken; cover and chill 30 minutes.
• Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Add chicken, and stir fry 5-7 minutes or until done; remove chicken.
• Heat remaining tablespoon oil in skillet over medium-high heat. Add pepper strips, onions, broccoli; stir fry 2 to 4 minutes or until crisp tender. Remove vegetables from skillet.
• Combine broth and next 4 ingredients, stirring until smooth. Add broth mixture to skillet; cook over medium heat, stirring constantly, until thickened and bubbly. Return chicken and vegetables to skillet, and cook until thoroughly heated. Serve over chow mein noodles.

Steps:

• Mix together all of the sauce ingredients and set aside.
• Cut chicken into 1/2" cubes and dust pieces with cornstarch.
• Dry fry chicken in batches until golden brown. Drain on paper towels.
• Heat 1 tbsp oil in pan and stir fry onion for a few minutes, then add the peas and carrots and stir fry for another few minutes.
• Add sauce mixture to the veggies and heat until warm, then add the chicken and fully coat with the sauce.
• Serve with rice.
• Enjoy and thank Bobby for this great recipe!