Sunday, July 22, 2012

Stir-Fried Chicken with Green Peppers

My maternal Grandpa (Ah-kung) used to make this dish to perfection. I can't quite replicate it, but here's my best rendition. Ah-kung was originally from Fujian province in China, and tended to use a liberal amount of vinegar, soy and sugar in his cuisine (spice was not part of the regimen). I have such fond memories of his perpetually happy countenance and super cool laid back personality. I miss him dearly.

24 oz. (2 pkgs) boneless, skinless chicken thighs, cut into 1" dice

1 egg white
2 tbsp. soy sauce
1 tbsp. cornstarch

2 green bell peppers, seeded and cut into large dice
1 serrano or red jalapeno chile, seeded & thinly sliced
3 scallions, chopped
1 tbsp. fresh ginger, minced
4-5 cloves garlic, minced

5 1/2 tbsp. soy sauce
3 tbsp. rice vinegar
2 tbsp. sugar
1 tbsp. sesame oil
1/2 tsp. black pepper
8 tbsp. water
1 tbsp. cornstarch

1/4 cup oil

1/4 cup chopped fresh cilantro for garnish

1. Marinate chicken in egg white, 2 tbsp. soy sauce, and 1 tbsp. cornstarch. Cover with plastic wrap and refrigerate at least 30 minutes. 

2. Dice the peppers, scallions, ginger & garlic; set aside.

3. Combine sauce ingredients in a small bowl.

4. Heat 1/4 cup of vegetable oil in a wok over high heat. Add marinated chicken & saute until just cooked through. Remove to a bowl & set aside.

5. In the same pan, saute bell peppers, chiles, garlic, ginger and scallions for 2-3 minutes or until fragrant. Add chicken back to the pan, toss to combine, then stir in sauce. Bring to a boil until sauce is thickened. Garnish with chopped fresh cilantro.

6. Serve with steamed white rice.

Marinate chicken, cover & refrigerate for at least 30 minutes.

Dice the green bell peppers (I used Italian Marconi peppers here harvested from my garden. They're thinner skinned and more flavorful than regular bell peppers), serrano/jalapeno chiles, garlic, ginger, and scallions. 

Combine sauce ingredients in a small bowl.

Soy sauce, rice vinegar, black pepper & sesame oil.

Saute marinated chicken over high heat in 1/4 cup of oil. Remove & set aside.

In same pan, saute bell peppers, chiles, garlic, scallions and ginger for 2-3 minutes or until fragrant.

Add chicken back to the pan; stir to combine.

Add the sauce; bring to a boil & stir until sauce is thickened.


  1. Your hertitage must be from Southern Chinses cuisine regions. I've had the northern Mandarin food here with friends and for me it's a bit on the bland side. I love Thai and Vietnamese food.

    In fact there is one Vietnamese restaurant take away here which was a life saver this past Sunday.


    1. Yes indeed, Kevin - Fujian is in Southern China. Also, I just love food that's well-seasoned, especially the spicy stuff. Thai and Vietnamese are excellent, and I'm also quite taken with Korean cuisine (Korean BBQ, Kimchee & Korean Tofu).

  2. So what has happened to the Camissiomia Gardens ? Stop feeding Gil and get back to the yard.



    1. Lol! Yes Sir! Have to sheepishly admit that I've been neglecting the garden blog. Best excuse I have is that I've been reworking a rather weedy section of the property for the past few weeks and trying to transform it into veggie/herb/rose garden, inspired by some of the beautiful grounds I've seen at some of the California Missions (e.g., Mission San Juan Capistrano, San Diego de Alcala, and San Gabriel de Archangel). It's a lot of work when you're doing it all by yourself (with a "little" bit of help from Gil)! Anyway's I'll be posting some new stuff very soon.