Chinese food is incredibly hard to replicate and more times than not, I find myself displeased by “copycat” recipes that don’t measure up to the original. This recipe on the other hand takes the cake! Crisp veggies and savory sauce bring an enormous amount of flavor and I will definitely be adding it to the recipe rotation list!
- 2 lbs. boneless skinless chicken thighs
- 1 red bell pepper, cored/seeded/cut into strips
- 10 oz. fresh green beans, ends trimmed
- 3 bundles of green onion, rough chop
- 3 tsp. minced garlic
- sesame oil
- 6 tsp. black pepper, freshly ground
- 4 Tbsp. water
- 4 Tbsp. oyster sauce
- 4 Tbsp. soy sauce
- 4 Tbsp. rice wine
- 4 tsp. sugar
- 4 tsp. cornstarch
- 2 Tbsp. ground ginger
- 2 tsp. chili-garlic sauce
- Optional: steamed white rice
- Heat about 2 Tbsp. worth of sesame oil in a wok over medium high heat. Add in green beans and toss until coated. Fry for about 8 minutes or until the beans begin to lose their green color. Add in the green onions and bell peppers. Fry until all ingredients begin to crisp. Toss in minced garlic and cook for an additional 2 minutes. Pour the crisp veggies into a bowl and set to the side.
- In a medium-sized bowl combine all the ingredients from water on the list down. Whisk until well combined. Set to the side.
- Heat another 2 Tbsp. of sesame oil in the wok and allow to warm before adding the chicken. Fry the chicken until it begins to brown, but do not overcook. Push the chicken to the sides (or remove some to make room) and pour the sauce into the wok. Stir until the sauce begins to thicken and add mix in the chicken. Next, add the veggies and stir until everything is coated. Cook until sauce is desired thickness.
- Serve over steamed white rice.
Yields 6 servings.
Eat, Bork, & Be Merry!