Ah-Kung's Stir-Fried Chicken with Bell Peppers & Soy-Vinegar Sauce
- camissonia
- Oct 26
- 1 min read
My maternal Grandpa (Ah-kung) used to make this dish to perfection. I can't quite replicate it, but here's my best rendition. Ah-kung was originally from Fujian province in China, and tended to use a liberal amount of vinegar, soy and sugar in his cuisine (spice was not part of the regimen). I have such fond memories of his perpetually happy countenance and super cool laid-back personality. I miss him dearly.
1
Note on the sauce:
*Totole chicken powder is available in most Asian markets.
Notes
1
Marinate chicken in egg white, 2 tbsp soy sauce and 1 tbsp cornstarch. Cover with plastic wrap and refrigerate at least 30 minutes up to 2 hours.
2
Dice the peppers, scallions, ginger & garlic; set aside.
3
Combine sauce ingredients in a small bowl.
4
Heat 1/4 cup of vegetable oil in a wok over high heat. Add marinated chicken & sauté until just cooked through. Remove to a bowl & set aside.
5
In the same pan, sauté bell peppers, garlic, ginger, sliced chili and scallions for 1 minute or until fragrant. Add chicken back to the pan, toss to combine, then stir in sauce. Bring to a boil until sauce is thickened. Garnish with chopped fresh cilantro and serve with steamed white rice.
Instructions
3 lbs boneless skinless chicken thighs trimmed of fat & cut into 1" dice
2 tbsp soy sauce
1 tbsp cornstarch
1 egg white
Marinade
6 tbsp soy sauce
3 tbsp rice vinegar
2 tbsp sugar
1 tbsp sesame oil
1/2 tsp black pepper
10 tbsp water
1 tbsp cornstarch
Sauce
2 green bell peppers seeded and cut into 1" dice
1 jalapeno or Fresno chili seeded and thinly sliced
3 scallions chopped
5 cloves garlic minced
1 tsp fresh minced ginger
1/4 cup oil
1/4 cup chopped cilantro (for garnish)
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Ah-Kung's Stir-Fried Chicken with Bell Peppers in Soy-Vinegar Sauce
Prep Time
15 min
Cooking Time
15 min
Rest Time
0 min
Total Time
30 min
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