Stir Fried Chicken And Hot Peppers Ii Recipes

Steps:

• In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
• Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
• Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

Steps:

• In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.

Steps:

• Preheat wok to med. high and add chicken.
• Cook until no pink shows.
• Remove and set aside.
• Add peppers and carrot.
• Cook until tender crisp.
• Add chicken back in with the garlic.
• Cook about 30 sec.
• Add chicken broth, honey and soya sauce.
• Bring to a boil, cooking just until some of sauce is reduced.
• Serve over rice.

Steps:

• In bowl, whisk together soup, ketchup, soy sauce, cornstarch, and ginger; set aside.
• Cook noodles according to package directions and drain.
• Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add garlic; cook, stirring 1 minute. Add chicken and cook, stirring, until browned, about 5 minutes. Stir in reserved soup mixture and peppers; bring to a boil.
• Reduce heat to medium-low. Cover and cook until chicken is no longer pink and the peppers are tender, about 5-10 minutes.
• Remove from heat and stir in scallions. Serve over noodles.

Steps:

• 1. Skin and bone chicken then dice. Combine cornstarch, soy sauce, oil and ground pepper add to chicken and toss to coat. Let stand 10 minutes, turning occasionally. 2. Dice green peppers. Cut scallion stalks in 1/2-inch sections. Mince garlic. 3. Blend remaining cornstarch and soy sauce to a paste with water and sugar. 3. Heat oil. Add salt, then peppers, and stir-fry to soften (about 1 minute). 5. Add scallions and stir-fry until translucent (1 to 2 minutes). Remove vegetables from pan. 6. Heat remaining oil. Add garlic and stir-fry a few times. Add chicken stir-fry until it loses its pinkness (about 2 minutes). 7. Return vegetables to pan, stir-frying briefly to reheat. Stir in stock and heat quickly. Then cook, covered, 2 minutes over medium heat. 8. Stir in cornstarch paste to thicken. Serve at once. VARIATIONS: * For one of the green peppers, substitute either 3 celery stalks or 1/2 cup water chestnuts, diced. * For the mixture in step 1, substitute 2 tablespoons soy sauce 1 tablespoon sherry and 2 or 3 slices fresh ginger root, minced. * In step 1, toss the chicken in a mixture of 1 teaspoon cornstarch, 1 tablespoon sherry and 1 egg white. Omit step 3. Then at the end of step 6, sprinkle chicken with a mixture of 1 tablespoon sherry, 1/2 teaspoon salt, 1/2 teaspoon sugar and 1 teaspoon soy sauce. Then stir-fry to blend in. Pick up step 7, but omit step 8. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Skin and bone chicken cut in thin slices, then in strips. Cut chili peppers in strips. 2. Mince garlic then combine with soy sauce, salt and sugar. 3. Heat oil. Add peppers and stir-fry until they change color (about 2 minutes). Remove from pan. 4. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness (1 to 2 minutes). 5. Return peppers stir-fry a few times. Stir in garlic-soy mixture to blend (about 1 minute). 6. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium heat. 7. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken. Serve at once. NOTE: For color variety, use both green and red chili peppers. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.