Chicken and pepper stir fry

    30 min

    A delightfully quick, simple and authentic Chinese chicken stir fry, made with the crunchy and colourful addition of red and green peppers. Any colour of pepper would work a treat here, use what you have to hand. If you don't have any Chinese rice wine, simply use some white wine or even sherry.

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    Serves: 3 

    • 200g chicken breast strips
    • 1 tablespoon Chinese rice wine (Shaoxing wine)
    • 1/2 teaspoon salt
    • 3 tablespoons vegetable oil
    • 1 red pepper, seeded and cut into strips
    • 1 green pepper, seeded and cut into strips
    • 50g bamboo shoots
    • 1/2 teaspoon sugar
    • soy sauce, to taste

    Prep:5min  ›  Cook:15min  ›  Extra time:10min marinating  ›  Ready in:30min 

    1. Combine chicken strips with the wine and half of the salt. Set aside for 10 minutes while you prepare the veg.
    2. Heat oil in a wok or large frying pan over high heat. Add the chicken and stir fry over high heat until lightly browned, 3 to 4 minutes. Remove with a slotted spatula and set aside.
    3. Add the peppers, bamboo shoots, sugar and remaining salt to the wok and stir fry for 2 minutes. Return the chicken to the wok and mix well. Season with a little bit of soy sauce to your taste. Serve.

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