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chinese stir-fried chicken & vegetables

by Dorothy Huang

Serves 2 to 4

1/2 pound chicken breast, boned and skinned 

Marinade for chicken:

2 teaspoons cornstarch
1 tablespoon soy sauce
1 tablespoon dry sherry 

1 red bell pepper
1/4 pound snow peas
1 cup sliced water chestnuts

Seasoning sauce:

1 teaspoon cornstarch
3 tablespoons water
1 tablespoon soy sauce
1 tablespoon oyster sauce

3 tablespoons cooking oil
¼ teaspoon salt
1 tablespoon chopped garlic

Cut chicken breast lengthwise in half. Slice across the grain into 1/8-inch pieces.  In a medium bowl, combine the chicken, cornstarch, soy sauce, and dry sherry. Toss to coat thoroughly.  Let stand for 15 minutes.

Cut bell pepper into thin strips.  String snow peas.  Drain water chestnuts.

In a small bowl, combine seasoning sauce ingredients which are cornstarch, water, soy sauce and oyster sauce. Mix well before adding to the wok.

Heat 1 tablespoon oil in a wok over high heat. Add bell pepper, snow peas, water chestnuts and salt. Stir-fry for 2 minutes. Remove to a plate.

Wipe the wok with paper towels. Heat the remaining 2 tablespoons oil. Add chopped garlic and chicken. Stir-fry 1 to 2 minutes, or until the chicken turns white.

Return bell pepper, snow peas and water chestnuts to the wok. Pour in sauce. Stir until thickened and serve.

© Dorothy Huang, 2005


As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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