Garlic chicken with a trio of peppers

Garlic chicken with a trio of peppers

Ingredients:

• 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 http://marleyandro.com.

For more information on Shirley Fong-Torres and her walking tours of Chinatown go to http://www.wokwiz.com.

For more information on Cindy Wong-Chen and Shanghai 1930 go to http://www.shanghai1930.com.