Garlic chicken with a trio of peppers

Garlic chicken with a trio of peppers


  • 1 whole chicken breast, skinned, cut to bite size pieces. Marinade:
  • 2 tablespoons low-sodium soy sauce
  • 1 small knob (teaspoon+) of fresh, finely minced ginger
  • 1 clove of fresh garlic, finely minced
  • dash of white pepper
  • 1/2 teaspoon of Asian 100% pure sesame oil
  • 2 tablespoons of Shao Xing (Chinese rice wine) or dry sherry
Other ingredients on hand:
  • 2 tablespoons vegetable oil
  • 1 medium size yellow onion, peeled, sliced into thin pieces
  • 6 cloves minced fresh garlic
  • 3/4 cup chicken broth
  • 1/2 each of: red, yellow, green bell peppers, cut into halves, remove membranes and seeds. Then cut peppers into 1-inch bite size pieces.
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon oyster sauce* optional
  • 2 teaspoons cornstarch mixed with 1 tablespoon cold water, for binding
  • 1/2 teaspoon hot chili oil* optional
  • Asian 100% pure sesame oil, or pure sesame oil with chili oil, to taste
  • Fresh sprigs of Chinese parsley, for garnish
Method: Heat wok with 1 tablespoon vegetable oil, swirling to coat sides. Stir-fry the onion and garlic until onion becomes translucent. Add chicken and trio of bell peppers. Stir-fry over high heat for 2-3 minutes. Add chicken broth, bring to slow boil and add cornstarch mixture to form a gravy. Add more broth if the gravy is too thick. Drizzle with a small amount of sesame oil. Top with cilantro garnish. Serve immediately.

About featured guests:
Shirley Fong-Torres is author of "The Woman Who Ate China Town: A San Francisco Odyssey" and Cindy Wong-Chen is the owner of the restaurant and jazz club Shanghai 1930. Shirley and Cindy have started a restaurant review website called

For more information on Shirley Fong-Torres and her walking tours of Chinatown go to

For more information on Cindy Wong-Chen and Shanghai 1930 go to

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