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Stir-fried chicken and green peppers recipe

Stir-fried chicken and green peppers recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken stir fry
  • Chinese chicken stir fry

An easy Chinese chicken stir fry made with flavourful chicken thighs, green peppers and garlic.

5 people made this

IngredientsServes: 2

  • 500g chicken thighs, cut into strips
  • 1 teaspoon cornflour
  • 1 teaspoon oil, plus more for frying
  • Pinch of salt
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 onion, finely sliced
  • 2 green peppers, seeds removed and sliced

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Mix cornflour, oil and salt in a bowl. Toss sliced chicken thigh meat in the cornflour mixture; set aside.
  2. Heat oil in a hot wok, slightly stir-fry the chicken with soy sauce, remove and set aside. Sauté garlic until fragrant. Stir in onion and green peppers. Add chicken back in and stir well until cooked, about 2 or 3 minutes. Season and serve.

Tips:

Wet onions with water before cutting. It can avoid stinging the eyes.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Was a little bland for me and my husband.I had to add more to it after I had finished the recipe as it was to give it the flavour I was after.An ok base to start with-04 Apr 2013


Stir-fried chicken and green peppers recipe - Recipes

In medium bowl, combine chicken, soy sauce, sherry, cornstarch, apple jelly, ginger and crushed pepper and set aside.

In 1 quart saucepan over medium heat in 1 tablespoon hot oil, cook walnuts until golden brown, about 5 minutes, stirring frequently. Remove saucepan from heat sprinkle walnuts with sugar. Spoon walnuts onto towel to drain.

In wok or Dutch oven over medium high heat, in 1/3 cup hot oil, cook green peppers and salt with a slotted spoon, stirring quickly and frequently until peppers are tender but crisp, about 2 minutes. Spoon peppers onto plate leaving oil in wok.

In remaining oil cook green onions until brown, stirring occasionally, about 5 minutes. With slotted spoon remove onions and discard.

In same wok, over high heat, in remaining oil, cook chicken mixture, stirring frequently until chicken is tender, about 5 minutes. Return peppers to wok. Heat through. Spoon chicken mixture into warm bowl, sprinkle with walnuts. Serves 4.


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Stir Fried Chicken with Pineapple & Pepper | Easy Chicken Stir Fry Recipe

This sweet & sour stir fried chicken with an unusual combination of chicken with pineapple glazed with a flavorful Oriental sauce is our new favorite for the frequent Chinese cravings! Skip the take-out and cook this chicken with pineapple at home!

Days have become quite hectic lately and I am always hunting quick yet tasty recipes to do away with weeknight dinners. I make a little extra quantity so that we can shoot it next day.

This recipe of stir fried chicken with pineapple is a perfect example of one such weeknight meal which is so good that I can’t afford to miss sharing it with you!

Chicken with pineapple is a simple chicken stir fry recipe made special by the addition of sweet and sour pineapple chunks which complements the overall flavors seamlessly.

Like any other stir fry recipes, you can whiz up this stir fried chicken with pineapple under 30 minutes. Trust me on this and you won’t regret!

If you are already a pineapple lover then this chicken with pineapple stir fry is definitely for you. If you are not, even then it is for you as I am sure being a pineapple-lover or not won’t matter much in this case since the pineapple gets an entire makeover while being stir fried in the mixture of a flavorful sauce.

I agree that chicken with pineapple sounds an unusual combination and even I was a bit skeptical in the beginning, but then I convinced myself – what’s the harm in trying?

If we don’t like it, we won’t make it again – that’s a fair deal, right? Until and unless we keep trying such new and unusual combinations, we won’t discover new possibilities! Don’t you agree?

Like any other stir fry recipe, this chicken with pineapple too has two parts. First is to complete all the prep work, chopping veggies, mixing sauce etc, so that you don’t have to run in between once you start with stir frying.

Keep everything ready at hand and then fire up the wok! Now let’s talk about this ‘wok’ for a while, shall we? Woks are specially designed cookware to aid the stir frying process so that the heat is retained & distributed evenly so that food gets cooked very quickly on high heat without burning it.

I love to cook my stir fry dishes in the carbon steel wok which I have got recently since I make stir fries quite frequently but if you don’t have one, don’t worry.

You can absolutely use a large frying pan but not a stock pot / Dutch Oven as the high sides of stock pots will not let the steam escape eventually ruining the entire smoky stir fry flavor.

Once you are happy with your cookware, there is nothing to stop you from making this flavorful stir fried chicken with pineapple. In my recipe, I have added some long strips of red bell pepper too to create a balance of colors as well as to add a kick of peppery favor without making it too overpowering.

You can add bell pepper of any color of your choice. You won’t need too many stuffs to make this stir fried chicken with pineapple & peppers. You just need some chicken breast, some pineapple chunks and some veggies like pepper, onions etc.

If you want to make your life easier, you can use the canned pineapple and save yourself from the torturous process of peeling, coring and cubing of a fresh pineapple which is the hardest part of this recipe.

If you can get hold of someone who can do it for you, then nothing can be better than that! What’s say? So, get the ingredients and start cooking, or shall I say start stir-frying?


Stir-Fried Chicken with Tomatoes and Peppers -- Pollo al Chilindrón

This stir-fried chicken is rooted in the Aragon region of Spain -- with tomatoes and peppers!

4 strips smoked bacon, chopped
salt and pepper to taste
8 chicken thighs
1/4 cup flour for dusting
1/4 cup olive oil
1 cup green bell pepper, sliced in chunks
1 cup yellow onion, sliced in chunks
4 cloves garlic, minced
1/2 cup white wine
1 (16-ounce) can whole tomatoes, quartered, retain juice
1 tablespoon Spanish sweet paprika
1 tablespoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons cornstarch dissolved in 1/2 cup water to thicken
1/2 cup green peas

Sauté the bacon long enough to brown and render the fat. Remove the bacon.

Salt and pepper the chicken thighs on both sides, dredge in flour, and shake off any excess. Brown in the bacon fat, remove chicken, and set aside.

Add the olive oil to the pan and sauté the green pepper and onion until limp. Add garlic during the last minute or 2 only.

Place the vegetable mixture in a large covered pot and add the wine, tomatoes, and tomato juice.

Stir in the paprika, cumin, salt, and pepper return the chicken thighs and bacon to the pan.

Bring to a boil, reduce heat to low, and simmer, uncovered, until chicken is fully cooked and tender, about 25 to 35 minutes. Remove chicken and keep hot.

Tighten up the sauce with a little cornstarch mixed with water. You want a thick, rich sauce. Finally toss in the green peas and immediately remove sauce from heat.

Serve individual chicken pieces over white rice with plenty of sauce on top.

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When I say quick and easy chicken in minutes, I mean something delicious like this classic Kadhai Chicken!

But wait, what is that you say? Chicken? Quick? Simple? Well, yes! And I’m not talking throwing in a batch of carelessly chopped onions and can of diced tomatoes and waiting for it to brew into a delicious curry. Oh no! Take out that kadhai (Indian wok) and let’s get working on that age-old oh-so-famous deliciously-mouth-watering-finger-lickin’-good Kadhai Chicken!! Yup, you heard me! It IS that easy!!


Reviews ( 22 )

This is a good stir-fry, warming heat from the chile paste, rather than tongue tingling. I'd swap out broccoli for the green onion tops, but the rest is nice.

Very delicious and easy recipe. For 2 adults, one of whom is a large man, I made 1/2 the chicken and marinade, and the full amount of everything else. I used some very thinly sliced carrots instead of water chestnuts to add more color to the dish and substituted cashews because we prefer the flavor to peanuts. Served with brown rice, stir-fried savoy cabbage, and steamed chinese mustard greens for a really good meal. The sake is very important to the flavor, so don't leave it out!

My family really enjoyed this. I gave it 4 instead of 5 starts b/c it wasn't quite spicy enough. I will add some red pepper flakes next time for a little more heat.

Used splenda instead of sugar and 2 tablespoons of crunchy peanut butter and 1/4 cup of cashews instead of 3/4 cup of peanuts to cut calories. Add red and yellow bell peppers, carrot slices and broccoli pieces.

Solid stir-fry recipe. Added a can of chopped baby corn, 1 sliced large zucchini, and 1.5 cups fresh snow peas, doubled the sauce. We like it spicy - big squirt of sriracha sauce and about 1 tsp red pepper flakes in lieu of chili paste. Using fresh ginger and garlic really helps. It's definitely a keeper, but nothing outstanding.

Good stir-fry! I did change things a bit. I found 2 to 2 1/2 tsps of corn starch produces a better sauce. CL's Asian stir fries always feature the wateriest, runniest sauces known to man. No cling to them. They end up pooled at the bottom of your bowl or plate. Also, increased chili paste to 3 tsps and increased the green onions to about 1.5 cups. 2 (8 oz.) cans water chestnuts works fine.

This recipe is fantastic! I have made it many times. Very easy to make and so flavorful. Much better than a restaurant. I've made this several times when we've had company over and it always gets rave reviews and people asking for seconds. It is a little spicy, which we like, but some might want to reduce or cut out the chili paste. Definitely a keeper in my book!

I make this recipe at least once a month and highly recommend it. It's delicious and so flavorful definitely one of the best stir-fry recipes I've found. I'm honestly confused as to how people could call this "bland" given the ingredients, especially the fresh ginger and garlic. I've tweaked this to my liking over the years: I often add veggies like green beans, bell pepper, zucchini or baby corn (just increase the sauce and sautee and/or steam between cooking the chicken & adding spices). Taste the sauce beforehand to perfect the vinegar/sugar ratio - I usually reduce sugar to around 1.5 T so it's not too sweet. Use bottled ground ginger & minced garlic to reduce the prep time.

I love this recipe. My kids rave about it and request it weekly. I add some dried chipotle peppers which makes it really good.

I love this recipe!! It was in one of my first cooking light recipe books i received _ _ and was one of the recipes that has had me SOLD on cooking light!! so much flavor - and such a quick recipe despite long ingredient list

Too salty and we just didn't like the flavor. I didn't care for it being spicy. This won't be one I make again.

Great recipe will definitely add to the rotation. I changed it ever so slightly by adding a couple cups of chopped broccoli and maybe 1/4 cup chopped green onions to broth for a few minutes til cooked, removed w/a slotted spoon and then turned up the heat to reduce the sauce (

2 minutes). I didn't add water chesnuts or peanuts (I suspect this omitted quite a bit of fat). Served with rice. Very happy w/flavors. To the reader who omitted mirin - that makes a biiiig difference.

I was very curious about this dish since I'd been eyeing it ever since it was published. skeptical because of the high calorie and fat counr, I decided to try it out anyway last night. I followed the directions to a T, except for I didn't have any rice wine/sake so I omitted that ingredient. It smelled great while it was cooking, so I was certainly looking forward to tasting it. However, to my dismay.. It was NOT good at ALL! It had an odd taste to it, almost vinegary-sour, the heat came thru with the chile-garlic paste, but other than that, it was bland and flavorless. It was't any different than a regular stir-fry you could come up with on your own. There was nothing distinctly special about it whatsoever. My boyfriend and I ate it, without comment. I ate some leftovers today for lunch, and it seemed to taste less vinegary, but still, very blah. NOT WORTH the extra calories, fat and carbs.


Step 1: Prepare vegetables

As we start boiling water in a pot, we'll be preparing several vegetables:

  • green beans ( 1 lb ) ​ - Cut off the ends, and cut in half (or into 1.5-2 inch pieces). Wash and drain.
  • seafood mushrooms ( 2 oz ) - Cut off the roots, and wash into 1.5-2 inch pieces. Wash and drain.
  • red bell pepper ( 0.50 ) - Wash, remove the seeds, and cut into thin strips.
  • garlic ( 3 cloves ) - Cut into thin slices.
  • dried red chili ( 2 pieces ) - Cut in half.

Apart from the main attraction, green beans, feel free to swap in whatever youɽ like here (minced meats, other veggies, and etc.)


Crispy chicken with basic rub

Stir-fried butter beans and water cress salad

Noodles with bok choy, chicken and shrimp

Wraps with grilled vegetables and smoked chicken

Grilled chicken thighs & vegetables

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Stir-Fried Chicken, Green Peppers and Cilantro with Xian Province flavors Of Cumin and Coriander

Food and Wine’s April 2018 edition was called “The Spring Wine Issue”. One particular article by the author of “The Flavor Matrix”, James Briscione caught my eye. Well, actually, what caught my eye was the wok filled with strips of chicken, green peppers and cilantro. The prescribed pairing was a Sauvignon Blanc preferably one from New Zealand. The wine was described as having flavors of hay, green grass and floral herbs that pair especially well with the spicy, peppery flavors of coriander and cumin. I couldn’t wait to make it. And then I couldn’t wait to amp it up.

When I tasted it, I was instantly reminded of the flavors of Xi’an Famous Foods, a New York-only success story and another chapter of Chinese cooking in America. The cumin, particularly, instantly signaled the flavor of a dish I am passionate about. Last winter, I trudged through something like 24 inches of snow to get to the Chinatown branch of Xi’an Famous Foods, one of its twelve locations in the city. There, a spicy, cumin-flavored lamb ‘sauce’ is combined with hand-ripped noodles which are wider and more chewy than hand-pulled noodles which are thinner. The thicker noodles hold onto the flavors. I honestly have never gotten past this dish to sample any others. But for the home cook, the prospect of hand-made noodles, whether pulled or ripped is next to zero, at least in my kitchen. That’s what made Food and Wine’s recipe such a gift.

Chinese cooking in America has a history that closely follows the paths of immigration from China. The earliest Chinese food consumed in this country was the result of Chinese laborers brought to this country to build railroads in the American West. These early Chinese pioneers had to make do with whatever ingredients reminded them of home. Dishes like Chop Suey are purely Chinese American inventions. The majority of early Chinese arrivals came from Canton (Guangdong) province. Cantonese cooking is only one of 8 Chinese culinary traditions. However, the number of immigrants from Guangdong meant that most restaurants in America served Cantonese cooking. As immigration patterns changed, newly arrived Chinese from two other traditions were introduced: From Sichuan province, known for its spicy flavors came such dishes as Kung Pao Chicken. Hunan Cuisine, from the western province of Hunan, came to America with its hot and spicy flavors and its liberal use of chili peppers, shallots and garlic. Xi’an cooking represents yet another wave of Chinese immigration this time from the north of China. Xi’an Famous Foods is the latest addition to Chinese cooking in America. And it comes with an Only-In-America immigrant success story.

Jason Wang, CEO and President of Xi’an Famous Foods, and his family are natives of Xi’an, one of China’s cities with a 3100 year history. Xi’an is most well-known among Americans for its Terra Cotta warriors. The city itself is where the Silk Road began. The Silk Road was used to describe the ancient network of trade routes that connected Asia to the West and stretched from Korea and Japan to the Mediterranean Sea. Cumin is Middle Eastern in origin and likely came to Xi’an along this very route.

Once in America, the Wangs dearly missed their grandfather’s cooking and so they set about making dishes with his recipes. Wang’s father, started a Tea Shop in in Flushing New York, but the family soon realized that the few dishes they offered sold better than their tea and Xi’an Famous Foods was born. It’s first location was in Flushing’s Golden Shopping Mall. Wang’s grandfather’s recipes are the backbone of the business. They include more than 20 ingredients and are closely guarded secrets. And while today’s recipe doesn’t even come close to that, it will still allow you to sample, at its most simple, this rich, exciting cumin flavored style of cooking. I altered the original recipe considerably to make sure that you could easily make it. By the way, this picture of the green peppers includes a strange shaped instrument. It’s a Peeling Knife which I bought in Vietnam and which seems to be a combination of peeler and mandolin. It’s a wonderful addition to our kitchens. Here is the recipe:



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