How to make it

  • Dice bellpeppers and broccoli into bite size pieces, and cut the green onions into 1 1/2 inch lengths.
  • Dice chicken into bite size pieces, and put into a bowl of cold water mixed with 3 Tbsp. cornstarch. It should be high enough to cover all the chicken. Soak for 15 minutes.
  • Grate the ginger with the skins shaved off, and grate into a small bowl. Reserve.
  • Soak the chilies in hot water to re-hydrate while you work.
  • Drain most of the water from the chicken, leave about a couple teaspoons of water left. Mix in more cornstarch until it's a paste that covers the chicken(will help make a nice sauce). Mix together thoroughly.
  • Add peanut oil to your wok, enough to cover the bottom and sides. Add a drizzle of sesame oil for flavor, and heat till when a drop of water is thrown in, it sizzles.
  • Add chicken to heated wok and add salt and pepper to taste. Brown the chicken. Reserve in a bowl when cooked.
  • Add a little more oil to the bottom of the wok and heat.
  • Dice the chilies fast and small, and add to the heated oil. Stir for 30 seconds or so.
  • Add ginger and cook for another 30 seconds.
  • Add green onions in, and another 30 seconds.
  • Add the broccoli pieces, and cook for a minute to two.
  • Add the bellpeppers, and cook for another minute.
  • Add the chicken, and then the sauces right after. Add more of each sauce in equal parts if not enough.
  • Serve over hot rice.

Reviews & Comments 1

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    " It was excellent "
    brianna ate it and said...
    I love the sound of this recipe & will be trying it real soon. Thanks for sharing & 5 forks
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