for the sauce
1 quart chicken stock
6 fluid ounces soy sauce
1 tablespoon chili oil or a few red chili flakes, to taste
1 ounce sugar
1 teaspoon black pepper or to taste
¼ cup cornstarch dissolved in 1/2 cup water
for the chicken
¼ cup oil
1 tablespoon fresh ginger root peeled and grated
4 pounds chicken breast, no skin, no
cut into 1" cubes
1 pound red bell pepper cut into 1" cubes
1 pound green bell pepper cut into 1" cubes
to taste salt and pepper
1 bunch scallion thinly sliced
Make the sauce: Combine chicken stock, soy sauce, chili oil (or flakes) sugar and pepper to taste,
bring to simmer. Add enough of the cornstarch slurry to thicken to desired consistency.
Hold hot (165 degrees) until needed.
For the chicken: Heat the oil, stir-fry the ginger a few seconds, add the chicken and vegetables,
stir-fry until chicken is cooked through, 165 degrees internal temperature for 15 seconds.
Add the sauce, return to simmer, adjust seasoning. Garnish with scallions.
Serving Ideas: Serve with or over steamed rice.
NOTES: This dish can be prepared exhibition style. Display chicken, vegetables and sauce. Stirfry
chicken to customer's order with a little ginger, when chicken is cooked, add about 3 ounces of
vegetables and 2 to 3 ounces of sauce, bring to simmer and serve with steamed rice.
Garnish with scallions.