Chicken Stir-Fry With Mixed Peppers

By Martha Rose Shulman

Published July 14, 2013

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes, plus 30 minutes' refrigeration
Rating
5(1,135)
Comments
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I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is “velveted” before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.

Featured in: Stir-Fried Chicken With Mixed Sweet and Hot Peppers and Cashews

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Ingredients

Yield:Serves 4

  • 1 pound boneless, skinless chicken breast, cut across the grain in ¼-inch thick slices

  • 1 tablespoon egg white, lightly beaten

  • 2 teaspoons cornstarch

  • 1 ½ teaspoons plus 1 tablespoon rice wine or dry sherry

  • ½ teaspoon sugar

  • 2 tablespoons hoisin sauce

  • 1 teaspoon low sodium soy sauce

  • 2 tablespoons peanut oil, rice bran oil or canola oil

  • 1 tablespoon minced ginger

  • 2 fat garlic cloves, minced

  • 1 pound green peppers, with at least one of them a hot pepper such as an Anaheim

  • ¼ cup cashew pieces

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

14 grams carbs; 83 milligrams cholesterol; 305 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 3 grams fiber; 240 milligrams sodium; 29 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl stir together the egg white, cornstarch, 1 ½ teaspoons of the rice wine or sherry, salt to taste and 1 ½ teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.

  2. Step 2

    Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.

  3. Step 3

    Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don’t clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.

  4. Step 4

    Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

Tip

  • Advanced preparation: This is all last-minute though the vegetables can be prepped well in advance and refrigerated.

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Ratings

5 out of 5
1,135 user ratings
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Comments

Always learning

Adaptations:
*julienne the peppers (receipe omits instruction, but it's obvious from the photo)
*toast the cashews
*stir-fry in 1 T hot chili oil
*after adding sauce, reduce heat to medium high and cover wok for a few minutes to thoroughly cook the chicken and peppers
*add cashews immediately before serving

Robin

Absolutely delicious. Definitely tripled the sauce. And used rice vinegar instead of sherry or rice wine. Also, I added a bit of chili oil to the recipe since I did not have any hot peppers. Used snow peas, red peppers and bokchoy for veggies.

sharon

The recipe states add the garlic, ginger, and chili....no mention of a specific chili in the recipe unless it's referencing the Anaheim in the pound of green peppers. I think flavor & heat could be increased if a hotter chili is added in this step, such a thai, serrano or even an jalapeno chile. Thoughts?

Amelia

If you have a summer garden and no idea what to do with all the peppers, this recipe is for you. I cored and seeded all but about a fourth of the pound of peppers and left some small skinny peppers whole. I used jalapeños, Serranos, Thai chilies and banana peppers. For the sauce I used 3 TBLS Soy, 1/4 cup rice wine vinegar, 2TBLS Shaoxing wine and 1 tsp sugar. When I added the peppers to the stir fry I also added three big scallions. Off heat I mixed in Thai Basil. Yum!

Jenny

Not much flavor. Needs much more sauce. Interesting way to cook the chicken.

Terri M

I did not make this recipe exactly…but I’m grateful for all wonderful insight for making great Stirfry. :)

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