For recipe #5 in our Chinese Lunar New Year Celebration series, you will probably recognize the dish if I used green bell peppers instead of yellow peppers. And if I used peanuts instead of almonds and added those long dried red chilies. If you have them, go ahead and use it. I don’t keep dried red chilies in my pantry and neither do we keep peanuts. Well, sometimes when I am making satay sauce. But whatever your ingredients are, the taste of the sauce is the same. This dish is delicious with hot, steamed rice.
And if this is your first time stopping by, I am posting Chinese food recipes we make at our house, tweaked to satisfy our taste buds and nobody else’s, for 15 days from the beginning of Chinese Lunar New Year on Jan 26.
- 3 pieces boneless, skinless chicken thighs cut into bite size pieces
- 1 large bell pepper (red, yellow or green OR all of them), cut into 1/2 inch pieces
- 2 tbs peanuts or any nuts you have handy
- 1/2 tsp crushed chili pepper (or less if you want it milder)
- 1/2 cup water chestnuts (if you have bamboo shoots, they work, too!)
- 1/2 cup shiitake mushrooms (or any mushrooms)
- 3 cloves garlic, minced or mashed
- 2 tbs cooking oil
- 1 tsp cornstarch
- 2 tbs dry sherry or rice wine
- 3 tbs soy sauce
- 1 tsp sesame oil
- Preheat wok or large skillet over high heat. Add cooking oil and stir fry garlic for 30 seconds. Add pepper, water chestnut, crushed red pepper and mushrooms. Stir fry for 2 minutes then remove from wok.
- Add more oil in wok if necessary then add the chicken and stir fry for 3 – 5 minutes or until cooked. Mix sauce in a small bowl and blend well. Stir into chicken, cook until thickened and bubbly. Add the vegetables and nuts. Stir.
- Cover and cook for 1 minute. Serve hot over rice.