Fried Chicken with Green Peppers
Prep: 25 min
Cook: 6 min
Total: 31 min
Serves: 4
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Crispy fried chicken meets the bold flavors of green and hot red peppers in this delightful dish that brings a burst of color and taste to your table. Infused with fragrant ginger and a zesty squeeze of lemon, each bite offers a satisfying crunch paired with a savory kick. Ideal for family dinners or casual gatherings with friends, this recipe is sure to impress anyone who loves a harmonious blend of textures and vibrant flavors. Serve it over rice for a complete meal that feels both festive and comforting.
Ingredients
Ingredients
- 1 1/4 Lbs Chicken Breasts
- 3 - Green Pepper
- 1 - Hot Red Pepper
- 1 Small Fresh Gingerroot
- 1/2 Bunch Chicory (or Endive)
- 1 - Lemon
- 3 Tbsp Soya Sauce
- 1 - Saki
- 1/2 Cup Cornstarch
- 1 - Peanut Oil
- 1 Tbsp Salad Oil
- 1 Tbsp Sugar
- 2 Tbsp Water
- 1 - Rice - Cooked
Directions
Directions
- Remove skin and bones from chicken; cut into slightly larger than bite-sized pieces.
- Remove seeds from green peppers; cut into 1 1/4-inch pieces.
- Remove seeds from red pepper; cut into circular slices.
- Peel gingerroot; mince.
- Clean chicory.
- Cut lemon into wedges.
- Sprinkle chicken with 1 tablespoon soy sauce and 1/2 teaspoon saki.
- Let stand for 15 minutes.
- Dust with cornstarch, covering meat well.
- Heat peanut oil over medium heat; deep fry chicken for 4 minutes or until golden and done.
- Remove from oil; drain on paper toweling.
- Heat salad oil in frying pan; fry green peppers, hot red pepper and gingerroot for 30 seconds.
- Add fried chicken, 1 tablespoon saki, 2 tablespoons soy sauce, sugar and water.
- Stir constantly for 1 minute longer.
- Spread on platter with chicory and lemon wedges.
- Squeeze lemons over chicken mixture.
- Serve with rice.
Nutrition
Per serving · 4 servingsCalories
450
Fat
20 g
Saturated fat
3 g
Carbohydrates
40 g
Sugar
5 g
Fiber
3 g
Protein
30 g
Sodium
800 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 1/4 Lbs Chicken Breasts
- 3 - Green Pepper
- 1 - Hot Red Pepper
- 1 Small Fresh Gingerroot
- 1/2 Bunch Chicory (or Endive)
- 1 - Lemon
- 3 Tbsp Soya Sauce
- 1 - Saki
- 1/2 Cup Cornstarch
- 1 - Peanut Oil
- 1 Tbsp Salad Oil
- 1 Tbsp Sugar
- 2 Tbsp Water
- 1 - Rice - Cooked
