Chicken with Red and Green Peppers

2 boneless, skinless chicken breasts

1 tablespoon soy sauce

1 egg white

1½ teaspoons cornstarch

1 green bell pepper

1 red bell pepper

¼ cup water

1½ teaspoons sugar

1 tablespoon black bean sauce

¼ teaspoon chili paste

1 tablespoon cornstarch

3–4 tablespoons oil for stir-frying

2 garlic cloves, chopped

½ cup chopped red onion

1. Chop the chicken into 1½ -inch cubes. Mix in the soy sauce, egg white, and cornstarch, being sure to add the cornstarch last. Marinate the chicken for 30 minutes.
2. Wash the green and red peppers, remove the seeds, and cut into chunks.
3. To make the sauce, mix together the water, sugar, black bean sauce, chili paste, and cornstarch, and set aside.
4. Add 2 tablespoons oil to a preheated wok or skillet. When the oil is hot, add the chopped garlic and stir-fry briefly until aromatic. Add the marinated chicken to the wok. Stir-fry until the chicken turns white and is nearly cooked through. Remove from the wok and set aside.
5. Add 2 tablespoons oil. When oil is hot, add the green pepper and onion. Stir-fry for about 1 minute, and then add the red pepper. Stir-fry until the peppers turn a bright color and the onion is softened.
6. Give the sauce a quick stir. Push the vegetables to the side of the wok and add the sauce in the middle, stirring vigorously to thicken. Mix with the vegetables. Add the chicken. Mix all the ingredients and serve hot.

Quick Red Bell Peppers

Although they are both members of the capsicum family, red peppers have a shorter cooking time than green peppers. For best results, add them at a later stage in stir-frying.

Bang Bang Chicken

1 pound boneless, skinless chicken breasts

Spicy Szechwan Peanut Sauce (page 23)

1 large dried bean curd sheet

2 small cucumbers

½ teaspoon salt

1. Boil chicken breasts in water for 15–20 minutes. Drain well.
2. Cut the bean curd sheet into 4 squares. Soak the sheet in cold water to soften. Peel the cucumbers and slice, toss with salt, and leave for 15 minutes.
3. Chop the chicken meat into thin slices. Lay the cucumber slices on a plate and top with a bean curd sheet. Top with the chicken and the sauce. Serve the remainder of the sauce in a dipping bowl so guests can help themselves.