Recipe: Chinese Pepper Chicken (using bell pepper and celery)

CHINESE PEPPER CHICKEN

3 tablespoons vegetable oil, divided use
1 tablespoon soy sauce
1 clove garlic, minced
1 (1 1/2-inch) ginger root slice, chopped
1 teaspoon cornstarch
3 boneless skinless chicken breasts, cut in 1/2-inch strips
2 bell peppers, sliced
3 celery stalks, sliced
1/3 cup chopped green onion
FOR THE SAUCE:
3/4 cup water
1/2 teaspoon sugar
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon rice wine
Hot cooked rice (for serving)

In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic, ginger root and cornstarch. Toss chicken in marinade to coat and marinate 30 minutes.

In a wok, heat remaining 2 tablespoons oil and cook peppers and celery over high heat, stirring frequently until softened. Add green onions and cook 2 minutes more. Remove vegetables from wok.

Drain chicken and pat dry with paper towels. Add chicken to wok and stir fry until chicken is done, about 3 minutes.

Mix remaining ingredients (for the sauce) together in a small bowl. Add to chicken with vegetables; simmer 3 minutes.

Serve over rice.

Makes 6 servings
Source: Elizabeth Powell