Victor's Recipes

Great Food, Fast and Easy

Strange Flavor Chicken

Stephanie’s favorite Chinese chicken dish.


  • two boneless chicken breast (~.75 lbs) thinly sliced; marinade with 1.5 Tbs each of soy sauce and cooking wine, 1 heaping tsp of corn starch, and a splash of cooking oil. Let sit in fridge 1 hour if possible.
  • One 8 oz can of sliced water chestnut
  • 8 button mushrooms, sliced
  • ~20 snow peas, with ends and vein removed
  • 2 tbs of freshly ground ginger
  • 15-20 stalks of cilantro


  • 3 tbs soy
  • 1 tbs wine
  • 1 tbs vinegar
  • 1 tbs brown sugar
  • .75 tbs of hot chili oil
  • a few shakes of white pepper
  • 1 tbs of Chinese pepper corn oil


  • Heat 3 Tbs of oil on high heat, stir fry chicken until all surfaces have changed color, remove meat and keep the oil
  • Stir fry ginger briefly, then add water chestnut, mushrooms, and snow peas and cook for 1 minute
  • Return the partially cooked chicken, mix all ingredients
  • Pour in well-mixed sauce, stir all ingredients
  • add cilantro, stir briefly
  • remove dish from wok and serve