There was a Chinese restaurant in Madison that had this pepper chicken that I loved. It was spicy and I loved that the chicken wasn’t fried. I haven’t had luck finding a comparable pepper chicken in Appleton, WI. So, I decided to make my own.
It turned out pretty darn well and I know for a fact that I will never pay a restaurant to make this for me. I loved that I could make it as (not) greasy and spicy as I wanted.
4 boneless, skinless chicken thighs or breasts, thinly sliced
1 tablespoon soy sauce
1 teaspoon olive oil
1 large onion, sliced
1 green bell pepper, sliced
1 jalapeno pepper, seeded and thinly sliced (optional)
- Marinate chicken in soy sauce for 15 minutes.
- Heat up oil in large non-stick pan over medium-high heat. Add onions and cook until aromatic. Add green bell pepper and jalapeño. Cook for 2 minutes and add in chicken strips with soy sauce. Season liberally with black and white pepper, until desired level of spiciness is reached.* Cook until chicken is cooked through.
- Serve immediately with steamed rice.