This is one of my favorite go-to recipes and something I make quite often. My daughter is not a big fan of “spicy” so you can temper the cayenne to suit your taste. Enjoy!
1 TB white wine
2 TB soy sauce
1 small egg white
2 TB cornstarch
1 lb chicken meat (I use boneless, skinless breast meat) cubes or sliced into small pieces (I like to cut it very thin on an angle so it cooks quickly and looks a little nicer
1 TB red wine vinegar
1 tsp salt
1 TB sugar
2 tsp sesame oil
2 garlic cloves, minced (I usually use more ’cause I love garlic!)
2 tsp cayenne pepper (or you can use 2 fresh chili peppers…& up the heat a bit more)
2 bell peppers seeded and cut into 1 inch pieces…I like to use the red, orange or yellow cause they’re a nice contrast to the chicken and brighten up the dish.
Mix together wine, soy, egg white and cornstarch in a bowl…add chicken and turn to coat well. Marinate for at least 3 minutes. Mix together vinegar, salt, sugar and sesame oil in a small bowl.
Heat oil in wok…add the garlic & cayenne and stir fry for about a minute or so, but not too long…the garlic can burn and get bitter. Add chicken. Stir fry until the chicken is golden brown, then add bell peppers, stir fry a bit more to soften and then finally add the vinegar/sugar mixture. The vinegar/sugar mixture, in addition to adding a yummy extra layer to the dish, gives the dish a nice sheen. Stir fry until sauce thickens and is bubbly.
This is my favorite kitchen appliance! I got it in Chinatown when I lived in SF….before 1984 (along with the wok and Chinese cookbook pictured). It’s got a few dents but works like a charm. 1 cup rice to 2 cups water or chicken broth, plug in and push the bottom. Flawless rice every time!
(this is the equivalent of Bon-Appetit in Chinese)
You cannot direct the wind, but you can adjust the sails!