Appetizers (29)
Baked Goods (60)
Baking (1)
Beer Recipes (4)
Beverages (5)
Breads (7)
Breakfast & Brunch (25)
Brunch (3)
Budget Cooking (8)
Cakes (2)
Chinese_Foods (0)
Dessert (10)
Diabetic Diets (1)
Dinner (22)
Down Home & Delicious! (21)
Drinks (1)
Ethnic (38)
Fish (5)
Fish And Seafoods (32)
Fruits, grains & veggies (14)
Generous Husband Tips (4)
Holiday Foods (86)
I'm Feeling Crazy (17)
Jam, Jellies and Preserves (2)
Lunch (12)
Main Dishes (146)
Menus (2)
Miscellaneous (14)
On the Side (69)
Organic (8)
Pasta (17)
Poultry (0)
Red Meat (3)
Rice Dishes (1)
Salads (7)
Snack (0)
Snacks & Appetizers (28)
Soups & Stuff (70)
Special Diets (27)
Spice Aroma (0)
Sweets & Desserts (42)
The Healthiest Foods (3)
Vegetable Dishes (2)
Weight Management (27)

Help find Madeleine McCann
 
Subscribe!
Get free recipes in your email. Enter your email address below to sign up.


Recipe info
Category: Main Dishes/Poultry
Rating: 0.00
Contributor: Dinner co-op
Share this Recipe on Facebook:
Print this recipe

Chinese Chicken with Onions and Peppers
By Jody Prival

~1 lb. chicken cut in bite size pieces
1 large onion cut in 1/8ths through the stem and then halved
1 large green pepper cut into 1 square pieces
5 cloves garlic--sliced
4 hot peppers (about 2in long)
Soy sauce
1 1/2 teaspoon cornstarch in a thin paste
1/4 cup chicken bouillon
oil

Slit the peppers and drain juices. Heat 1/4 cup oil in a wok. Add the garlic and the hot peppers. Fry until the garlic begins to brown, then add the chicken and stir rapidly until the red color disappears. Add the onions and green peppers--stir. Sprinkle with soy sauce, heat until hot. Add a little bouillon, then thicken the juice in the bottom of the wok with the starch paste. Stir well and add soy sauce to taste. Stir and serve before the vegetables are cooked through.
Email this recipe to a friend
Your email address:
Your friends address:
Recieve recipe s in your email.    

Rate this recipe

Very good

Good

Average

Poor

Very Poor


Help find Madeleine McCann