• 1 lb. skinless boneless chicken breast
  • 2 egg whites
  • 2 tsp cornstarch
  • 1 lb. bell peppers
  • 1 ⅓ cups peanut oil
  • cups chicken stock
  • 1 ⅓ tbsp curry powder
  • 2 tsp sugar
  • 1 ⅓ tbsp shaosing wine or dry sherry
  • 2 tbsp light soy sauce
  • 2 tsp cornstarch
  • 2 tsp water


1. Cut the chicken breasts into 1 inch cubes. Combine them with the egg whites and 2 tsp cornstarch in a bowl, and put the mixture into the refrigerator for about 20 minutes. Wash and seed the peppers and cut them into 1 inch pieces. Mix together 2 tsp cornstarch with 2 tsp water in a bowl; add the chicken stock, curry powder, sugar, shaosing wine, and light soy sauce. Set aside.
2. Heat the oil in a wok until it is moderately hot. Add the chicken mixture and stir fry it quickly in the oil to keep it from sticking. Cook it until it turns white, which sould take about 2 minutes. Put the chicken immediately into a colander or sieve and drain off the remaining oil.
3. Clean the wok and add about 1 tbsp of the drained oil. Reheat it until it is very hot. Add the peppers and stir fry them for 2 minutes. Then add the sauce and cook the mixture for another 2 minutes. Return the chicken to the pan and stir fry for another 2 minutes, coating the chicken pieces thoroughly with the sauce. Serve at once.




Ken Hom


4 servings




Asian : East Asian : Cantonese



preparation times

• Start to finish: 1 Hour 30 Minutes


- Wok