Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

Ingredients Nutrition

Directions

  1. Cut chicken into bite size pieces.
  2. mix together egg white, corn starch, white pepper and soy sauce in a glass bowl.
  3. Add chicken, coating well.
  4. Cover and refrigerate for 30 minutes.
  5. In a separate bowl or plate, combine the green pepper, onion, drained water chestnuts and celery; Set aside.
  6. Mix together the sauce ingredients-set aside.
  7. In a wok or large frying pan heat 1 Tbsp peanut oil over med-high heat.
  8. Stir-fry the Thai peppers until lightly browned.
  9. Add chicken and cook stir-frying until the chicken is almost cooked through.
  10. Add the vegetables-stir-fry for a few minutes.
  11. Add sauce ingredients and heat for a few minutes to combine the flavors.
  12. Sprinkle the peanuts over.
  13. Serve over rice. (I always wait until I have put the chicken mixture over the rice before sprinkling the peanuts over.) Also, the Thai peppers can be decreased according to taste.

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