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Chinese Chicken with Soy Sauce
Quick, Fast and Delicious!
4 boneless, skinless chicken breasts
1 large onion
2 green bell peppers
Fresh or powdered ginger
4 Tbls. Soy Sauce
1 tsp. Fresh grated garlic
Salt and pepper
2 Tbls. Oil (sunflower or vegetable)
1 Tbls. Sesame seed oil
1 Tbls. Cornstarch


Wash and clean the chicken breasts. Cut into bite size pieces and put into a glass baking dish or bowl.

In same bowl, add soy sauce, approx. 4 tablespoons or so, make sure all chicken is coated by soy sauce, (you can't go wrong with amount).

Add a teaspoon of fresh grated garlic, salt and pepper and ginger to taste.

Cover with plastic wrap and let marinate for at least 2 hours. (If you prepare the night before and let marinate, even better).

In a large wok or pot, heat two tablespoons sunflower oil, add chopped onion and green pepper, saute until soft, but still crisp.

Add a tablespoon of sesame seed oil for taste.

Add the chicken with marinade and cook until chicken is tender and cooked through approximately 30 minutes.

Add some additional soy sauce, salt and pepper and a shake of ginger if you like.

In a separate bowl, add approx. 1 tablespoon of cornstarch and a dash or two of cold water. Whisk unitl smooth and add to wok, stir and bring to a boil. The sauce should have a thicker consistency. You can thicken by adding more cornstarch if you like.

Goes great served next to a bed of white rice or stir fried noodles and a fresh green salad with sesame oil and vinegar.

Preparation Time: 1 hour Serves: 6
Recipe Origin: Egypt
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