Vietnamese Chicken & Peppers

This is a very common South-east Asian dish. Variations are listed below. Prepare the ingredients in advance and the actual cooking takes less time than the rice!

Serves 4

  • 2 to 3 chicken breasts, cut into thin strips
  • 2-3 tbsp groundnut oil  
  • 2 tbsp rice wine
  • 1 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tsp brown sugar
  • 1 tsp salt
  • 1 large green pepper, sliced
  • 1 large onion, sliced
  • 3-4 cloves garlic, crushed
  • 2-4 fresh chillies, finely chopped
  • handful green beans or chinese cabbage, chopped
  • 3 spring onions, chopped on the diagonal (including the green stem)
  • 1 heaped tsp cornflour
  • 125ml water
  1. Mix the rice wine, sauces, sugar and salt in a small bowl and set aside. Mix the cornflour and water together in a separate bowl
  2. Add the oil to a wok, bring to a medium heat and add the vegetables. If using the cabbage save this until the very end. Cook for about 2 minutes, and then add the rice wine and sauce mixture and cook for a further minute
  3. Add the chicken and cook for a couple of minutes, until cooked, then add the cornflour mix and cook until thickened. Add the cabbage now, if using
  4. Serve with rice

Cook's  notes:

  1. You can add finely chopped dried chinese mushrooms with the chicken, having soaked them for a couple of hours and removed the stalks
  2. You can also add bamboo shoots, but not in the same dish as the mushrooms as the flavours tend to clash

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