Chinese Chicken And Vegetables

Name: Chinese Chicken And Vegetables
Total time: 20 min
Yield: 4 servings
Cuisine: asian, chinese
Ingredients: 2 medium yellow or red bell peppers (7 ounces each), cored, ribbed and cut in strips 1/4-inch thick; 3 tablespoons black soy sauce; 2 tablespoons rice-wine vinegar; 1 tablespoon grated, peeled fresh ginger; 2 1/2 teaspoons Chinese chili paste with garlic; 2 teaspoons toasted sesame oil; 2 medium zucchini (5 ounces each), trimmed, halved crosswise and cut in strips 1/4-inch thick; 1 1/4 pounds boneless, skinless chicken breasts (5 half-breasts), cut on the diagonal in strips 1/2-inch thick; 2 tablespoons cornstarch; 2 tablespoons water; 2 tablespoons scallions, green part only, sliced thin

By Barbara Kafka

Total Time: 20 minutes
Rating: 4(38)
Comments: Read comments

Featured in: Microwave Cooking

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

2medium yellow or red bell peppers (7 ounces each), cored, ribbed and cut in strips ¼-inch thick
3tablespoons black soy sauce
2tablespoons rice-wine vinegar
1tablespoon grated, peeled fresh ginger
2½teaspoons Chinese chili paste with garlic
2teaspoons toasted sesame oil
2medium zucchini (5 ounces each), trimmed, halved crosswise and cut in strips ¼-inch thick
1¼pounds boneless, skinless chicken breasts (5 half-breasts), cut on the diagonal in strips ½-inch thick
2tablespoons cornstarch
2tablespoons water
2tablespoons scallions, green part only, sliced thin

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Place peppers in a 13-by-9-by-2-inch oval dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 2 minutes, 30 seconds. Prick plastic to release steam.
Step 2
While peppers are cooking, stir together soy, vinegar, ginger, chili paste and sesame oil.
Step 3
Remove dish from oven and uncover. Stir in zucchini. Place chicken over vegetables in an even layer. Pour soy mixture over chicken. Re-cover and cook for 3 minutes. Prick plastic to release steam.
Step 4
While chicken mixture is cooking, stir cornstarch and water together. Uncover dish. Stir in scallions and cornstarch mixture. Re-cover and cook for 2 minutes 45 seconds. Prick plastic to release steam.
Step 5
Remove from oven and uncover. Serve over cooked white rice.

Ratings

4 out of 5

38 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

tom7 years ago

Brown the chicken slices.

They zealously conserve fuel in China; here, the restaurant owner is too cheap to spend time & fuel for this extra step.

Browning drastically improves the dish's appearance.

Michelle4 years ago

I used 3 tablespoons of chives because I didn’t have scallions still came out great.

Davethebrave6 years ago

Better than I thought. . .

Donna7 years ago

I don't cook with plastic wrap. How can I make this dish without it?

Private comments are only visible to you.