Chicken with Red and Green Peppers
Serve with a sweet-and-sour vegetable dish such as Sweet-and- Sour Celery (page 252) for an interesting juxtaposition of flavors.
2 boneless, skinless chicken breasts
1 tablespoon soy sauce
1 egg white
1½ teaspoons cornstarch
1 green bell pepper
1 red bell pepper
¼ cup water
1½ teaspoons sugar
1 tablespoon black bean sauce
¼ teaspoon chili paste
1 tablespoon cornstarch
3–4 tablespoons oil for stir-frying
2 garlic cloves, chopped
½ cup chopped red onion
Chop the chicken into 1½ -inch cubes. Mix in the soy sauce, egg white, and cornstarch, being sure to add the cornstarch last. Marinate the chicken for 30 minutes.
Wash the green and red peppers, remove the seeds, and cut into chunks.
To make the sauce, mix together the water, sugar, black bean sauce, chili paste, and cornstarch, and set aside.
Add 2 tablespoons oil to a preheated wok or skillet. When the oil is hot, add the chopped garlic and stir-fry briefly until aromatic. Add the marinated chicken to the wok. Stir-fry until the chicken turns white and is nearly cooked through. Remove from the wok and set aside.
Add 2 tablespoons oil. When oil is hot, add the green pepper and onion. Stir-fry for about 1 minute, and then add the red pepper. Stir-fry until the peppers turn a bright color and the onion is softened.
Give the sauce a quick stir. Push the vegetables to the side of the wok and add the sauce in the middle, stirring vigorously to thicken. Mix with the vegetables. Add the chicken. Mix all the ingredients and serve hot.
Quick Red Bell Peppers
Although they are both members of the capsicum family, red peppers have a shorter cooking time than green peppers. For best results, add them at a later stage in stir-frying.