Ingredients:
2 (about 8 oz. total) boneless, skinless chicken breast halves, chopped into 1/2-inch cubes
2 tablespoons MAGGI Seasoning Sauce, divided
1 tablespoon cornstarch
2 teaspoons peeled, finely chopped fresh ginger
2 teaspoons granulated sugar
1 teaspoon cooking sherry or rice wine
1/4 to 1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil
1 green bell pepper, chopped into 1/2-inch pieces
1 red chile pepper, seeded and veins removed, chopped into matchstick-size pieces
6 green onions (green parts only), chopped into 1/2-inch pieces
Steamed white or brown rice
Directions:
COMBINE chicken, 1 tablespoon seasoning sauce and cornstarch in medium bowl. Let sit for 5 minutes.
COMBINE remaining 1 tablespoon seasoning sauce, ginger, sugar, sherry and crushed red pepper in small bowl.
HEAT oil in large skillet or wok over medium-high heat. Add chicken mixture; cook, stirring frequently, for 3 to 4 minutes or until chicken is browned. Stir in seasoning sauce mixture, bell pepper and chile pepper. Cook, stirring frequently, for 2 minutes. Stir in green onions; cook for 1 minute or until bell pepper is crisp-tender and chicken is cooked through. Serve immediately with rice.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
7 minutes
Cooling Time: 5 minutes
Servings: 4
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