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Marinade:
1 tab oyster Sauce
1 tab mince garlic
3/4 pound boneless, skinless chicken, cut into 1-inch pieces
Seasonings
2 tabs chicken broth 1-1/2 tab Black Bean Garlic Sauce
1 tab Chinese rice wine or dry sherry 1 tab Chili Garlic Sauce
2-1/2 tabs cooking oil 1/2 onion, cut into 1-inch squares
1/2 small green bell pepper, cut into 1-inch squares 1/2 small red bell pepper, cut into 1-inch squares
1/2 teas cornstarch, dissolved in 1 teaspoon water Heated sizzling iron platter
1. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine seasoning ingredients in a bowl; set aside.
2. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chicken and stir-fry for 2 minutes. Remove chicken from wok and set aside.
3. Heat remaining 1/2 tabelspoon oil in wok, swirling to coat sides. Add onion and green and red bell peppers; stir-fry for 1-minute. Return chicken to wok and add seasonings; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Pour over heated sizzling iron platter and serve.
1 tab oyster Sauce
1 tab mince garlic
3/4 pound boneless, skinless chicken, cut into 1-inch pieces
Seasonings
2 tabs chicken broth 1-1/2 tab Black Bean Garlic Sauce
1 tab Chinese rice wine or dry sherry 1 tab Chili Garlic Sauce
2-1/2 tabs cooking oil 1/2 onion, cut into 1-inch squares
1/2 small green bell pepper, cut into 1-inch squares 1/2 small red bell pepper, cut into 1-inch squares
1/2 teas cornstarch, dissolved in 1 teaspoon water Heated sizzling iron platter
1. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine seasoning ingredients in a bowl; set aside.
2. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chicken and stir-fry for 2 minutes. Remove chicken from wok and set aside.
3. Heat remaining 1/2 tabelspoon oil in wok, swirling to coat sides. Add onion and green and red bell peppers; stir-fry for 1-minute. Return chicken to wok and add seasonings; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Pour over heated sizzling iron platter and serve.
