Chicken Pepper Stir-fry Recipe

1. Step#1: Combine marinating sauce: soy sauce, rice wine, water or orange juice with cornstarch into a bowl properly. Put aside for later! 2. Now, measure stir-fry ingredients: Chili bean sauce and chili pepper oil have them ready separately. 3. Next, de-bone chicken’s thigh, or leg is best; use breast late option, cut ¼-inch finger length chicken flakes. 4. After that, allow marinating at least 10 minutes into marinating sauce. (You can allow marinating half the day; keep refrigerated).

5. Step#2: Peel or strip, wash, and prepare all the vegetables properly. Remove any traces of soil or debris. 6. Cut stems off dried chili peppers, use food sizzler shred fine, and do not remove seeds. (Alternatively, buy shredded chili peppers). 7. Gain garlic cloves and ginger to puree. (Keep shredded ingredient separate). Roast sesame seeds in on low heat for 5 minutes. Put aside! 8. Pare the carrots by lightly scraping it with knife. Cut off both ends of the carrot. Cut it into two halves, about 4 inches long. If you prefer shorter carrot sticks, or your carrots are more than 8 inches long, cut the carrot into thirds. Cut desired size of carrot sticks. 9. Cut onions in quarters, and separate leaves; diced scallion if using. 10. Prepare sweet pepper or paprika; remove stem, seed, and then slice pieces finger length.

11. Step#3: Put to heat wok or small saucepan allow heating for 2 by 3 minutes. Turn stove flame on medium/low (4). 12. Next, add 2 cups cooking oil into heating pan, allow for 6 minutes to get hot or until you see little smoke. 13. Now, stir in marinating chicken flakes properly, and then add it to the heating oil on the stove. Immediately use wooden spoon stir in separating steak flakes for 40 seconds, be cautiously. 14. Allow frying 6 between 8 minutes stir 2 minutes between times. (I sometime taste piece to know it is cooking properly.) 15. After that, turn stove low or off. Use spoon that scopes, remove 90 percent oil. (leave about ½ of ¼ cup in pan or wok): note use same pan or wok, the flavor stokes at bottom). Save used oil to use again!

16. Step#4: Now, use wooden spoon, kinder move cooked chicken flakes one side pan or wok, turn stove on low, add shredded chili pepper, ginger, and garlic in that order on the other side to sauté. Stir-fry 30 between 60 seconds building aroma. 17. Add tablespoon chili beans sauce, and then teaspoon chili oil, stir-fry. 18. Next, turn up stove on medium/low (4), add chopped onions, stir-fry 10 seconds, and then finish. Turn stove off! 19. Toss in sliced sweet pepper/paprika, with carrot sticks; stir-in properly, and then cover saucepan or wok until ready to serve. Carrot stick and sweet pepper need not cook. 20. Sprinkle roasted sesame seeds over meal garnishing, if using. 21. Serve Chicken Pepper Stir-fry with bar-boiled rice or lo-mein noodles. The total cooking and preparing time is 35 minutes. Seal leftovers properly keep out 6 hours prior cooking, seal refrigerate for day freshness.