Chinese Stir-fry of Chicken and Bell Pepper


160 g skinless and boneless chicken breast, cut into 1-inch cubes
1/2 green bell pepper, cut into triangles
1 red chili, cut into triangles
1/2 onion, cut into triangles
1 stalk green onion, cut into sections
2 cloves garlic, sliced
2 tbsp oil


1/4 tsp salt
1/4 tsp sugar
1 tsp cornstarch
1 tbsp light soy sauce
1 tbsp water
1 tbsp oil
1/8 tsp sesame oil
dash ground white pepper


1/4 cup water
1 tsp cornstarch
1 tsp dark soy sauce
1/8 tsp sesame oil


  1. Mix chicken with marinate and set aside for 10 to 15 minutes.
  2. Mix the sauce ingredients in a small bowl.
  3. Heat oil in a wok. Add chicken and stir-fry until 80% cooked. Add the remaining ingredients. Toss to combine.
  4. Mix in the sauce and toss until the sauce thickens. Remove and serve.

Source: Hong Kong magazine