Chicken with Green Peppers

Recipe

Ingredients

• 1 lb. chicken
• hot green peppers, chopped in large pieces, about a cup worth (Portugal or jalapeno peppers should do; these were whatever our grocery calls "long hot peppers")
• 1 cup celery, 1/2 inch diagonal slices
• 1 cup carrots, 1/3 inch thick diagon slices
• 3 Tbs garlic (sliced)
• 1/2 egg white (to marinate chicken)
• 1 Tbs Cornstarch paste (to marinate chicken)
• 1 Tbs Soysauce (to marinate chicken)
• 3 cups cooking oil
• 2 Tbs soysauce (seasoning sauce)
• 1 Tbs brown vinegar (seasoning sauce)
• 1/2 Tbs wine (seasoning sauce)
• 1 tsp cornstarch (seasoning sauce)
• 1 tsp sesame oil (seasoning sauce)
• 1 tsp sugar (seasoning sauce)
• 1/2 tsp salt (seasoning sauce)

Preparation

Remove seeds and stems from green peppers, cut into 1" squares.

Heat 3 cups oil to boiling point, fry chicken for 1/2 minute until done, remove chicken from pan and drain oil.

Using 2 Tbs oil fry garlic until fragrant, then add peppers, stir fry a few seconds, add remaining vegetables, stir fry a few more seconds until hot. Add the chicken and seasoning sauce, stir until it thickens. Serve immediately.

Notes:

Attribution