RECIPE | Peter Chang’s Chicken with Onion + Chili Pepper

We made this recipe tonight and it was absolutely delicious – with a definite spicy kick. The recipe comes from the glorious, beautiful 8040rk cookbook, which, according to the website is”more than a cookbook. It’s a who’s who, a what’s what, and a local travel guide for the hungry, a book that will find a happy home on many kitchen counters, coffee tables, and bookshelves in Richmond and beyond.”

I agree. The cookbook is an incredible compilation of dishes from Richmond’s most treasured chefs and restaurants. It’s as beautiful as it is useful, with enticing, interesting, and delicious dishes. (Want your own? Click here to order it online.)

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So, here’s your recipe for Peter Chang’s Chicken with Onion and Chili Peppers. Get the recipe after the jump!


  • 9-oz. chicken fillet, cut into 1-inch strips
  • 1/2 tsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp chicken powder (can’t find it? Grind up one cube of chicken bullion in a food processor)
  • 1/4 c egg whites
  • 2 oz. water
  • Oil, for frying
  • 1/4 tsp olive oil
  • 1/4 tsp scallion oil
  • 9 oz. sliced onion
  • 2 oz. jalapeno peppers, sliced
  • 1/4 tsp chili oil
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 chopped cilantro


  1. Combine first 6 ingredients in medium bowl. Toss well to coat chicken.
  2. Heat oil in large, heavy-bottomed saucepan or a deep fryer. Deep fry chicken for 2 minutes, then remove from pan. Add 1/2 teaspoon olive oil, scallion oil, onions, and jalapeno. Stir-fry for 1 minute.
  3. Add chicken and stir-fry for 1 minute. Add chili oil, chili powder, cumin, and cilantro, and stir-fry for 1 minute. Serve.

I recommend this served over udon noodles. I also added in some mushrooms to the veggies, but that is optional!

Serve and enjoy!






  1. Hi Caroline your recipe for chicken with onion and peppers looks delicious and healthy! Thanks for sharing. I would have to try that some day 🙂 – Lena


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