Because I was still feeling stuffed from yesterday's Thanksgiving dinner, I couldn't bring myself to making a much-needed pit stop at the grocery store. And when I say much needed, I mean it. As far as main ingredients go, I was limited to beef or chicken, tomatoes or green peppers and pasta or rice. I was in a Chinese mood so I decided to try my hand at creating a ubiquitous Chinese dish: chicken with green peppers and onion! I didn't have a recipe, only an educated guess of what the ingredients could be. Moreover, I had to work with what I had!
So this is what I came up with:
For two people, you 'll need:
Two large chicken breasts
1 large onion
2 medium-sized green bell peppers
4 hot peppers
5 cloves of garlic
1/2 cup of chicken stock (bouillon)
1 teaspoon of cornstarch
vegetable oil (arachid oil or sunflower seed oil, never olive oil!)
1. Cut the chicken and green peppers into bitesize pieces. Cut the onions into 1/8ths. Slice the garlic into large pieces. Slice the spicy peppers into long pieces.
2. Pour enough oil into a wok to cover the bottom and heat it up. Once the oil is hot, add the sliced garlic and the slices of spicy pepper.
3. When the garlic begins to turn brown, add the chicken. Stir rapidly, to cook the pieces on all sides.
4. Add the onions and green peppers to the chicken and stir. Drizzle soy sauce over the chicken and vegetables. Keep on stirring. Be careful not to pour too much soy sauce over the chicken, you can always add more later.
5. Add the chicken stock or bouillon, and swiftly stir all the contents of the wok through the sauce at the bottom of the wok.
6. Mix the teaspoon of cornstarch with some water. Add the cornstarch mix spoonful by spoonful to the sauce in the wok, up to the point where the sauce has reached the thickness you desire. Make sure to stir the starch in well with the sauce.
7. Add more soy sauce to your taste. Stir.
That's it! Easy-peasy chinesey! Enjoy!