CRISPY PEPPER CHICKEN
Prep time: 10 minutes
Cooking time: 12 minutes
Yields: serves 4 to 6 with steamed rice
2 lbs chicken thighs, cut into large pieces
1/2 cup cornstarch seasoned with salt and pepper
1 cup cooking oil
salt and pepper
1 knob ginger (1 oz), peeled and sliced thinly
10 cloves garlic, minced
1 green bell pepper, seeded, cored and cut into chunks
1 red bell pepper, cut the same
1/2 tsp salt
1/2 tsp ground pepper
1 cup green onions, chopped
Pre heat oil to 350 F.
Coat chicken with cornstarch seasoned with salt and pepper.
Fry chicken for 8 minutes turning once to brown and cook the inside.
Remove from wok and set aside.
Remove oil from the wok but leave about 3 tbsp.
Saute ginger for a minute.
Add garlic, bell pepper and cook for a minute.
Add back chicken,
Season with salt and pepper.
Keep stirring until vegetables are wilted about a minute.
Remove and serve with steamed rice.