One thing about Chinese cooking, the ingredients and flavor are
so similar to my beloved Cajun. Oh, don’t for a minute think
that this is a strange statement! The Chinese and the Cajuns both
love seafood, shellfish, chicken, pork, fresh vegetables, spice,
and hot sauce. Our kitchens really do have much similarity. This
is one such recipe.
- 3 chicken breasts, sliced lengthwise into strips
- 2 tbsps soy sauce
- 2 tbsps dry Sherry
- 1 tbsp cornstarch
- 2 tbsps vegetable oil
- 4 scallions, green and white parts, sliced diagonally
- 1 tbsp fresh ginger, peeled and minced
- 2 cloves garlic, sliced
- 1 medium green bell pepper, seeded and julienned
- 1 medium red bell pepper, seeded and julienned
- 1 medium yellow bell pepper, seeded and julienned
- 1/4 cup hoisin sauce
- 1/4 cup dry sherry
- Pinch salt
- 2 tsps freshly ground black pepper
- 1/8 tsp crushed red pepper flakes
- 2 tbsps water
- 1 tbsp sesame oil
In a mixing bowl, combine soy sauce, sherry and cornstarch. Add
the chicken and toss until coated. Let stand for at least 10 minutes.
In a wok or sauté pan, heat the vegetable oil over high heat
until just smoking. Add the scallions and ginger, and stir-fry for
about 30 seconds. Add the chicken, reserving any remaining marinade,
and stir-fry for about 5 minutes, until the chicken is just done.
Add the green, red and yellow peppers and stir-fry for another minute.
Add the hoisin sauce, sherry, salt and black pepper, and combine.
Add water to the marinade remaining in the bowl and add to the wok.
Toss to blend well and simmer until slightly thickened. Remove from
the heat, drizzle with the sesame oil and serve immediately over