Rainbow Pepper General Tao

Divider line blue

The East Made Easy


Heat Level

Blue pepperBlue pepperBlue pepper



Total Time

20 mins

Sizzling chicken, a rainbow of crisp peppers, and one hot thai bird* come together to create a plate chock-full of more authentic flavour than a rush hour train in Tokyo. It’s easy to make, so make a lot of it. You’ll be happy you have some for lunch tomorrow.


  • 2 tbsp. vegetable oil
  • 1/2 lb. (225 g) boneless and skinless chicken breast, thinly sliced
  • 1/4 tsp. salt
  • 1 1/2 cups sliced mixed rainbow peppers (yellow, red and orange)
  • 1 cup snow peas, trimmed
  • 1 green onion, sliced on the diagonal
  • 1 red hot chili (Thai bird), sliced in rounds, seeds removed (optional)
  • 2 cloves garlic, minced
  • 1 tsp. minced ginger
  • 1/4 cup orange juice
  • 1 tbsp. hoisin sauce
  • 1 sachet (3.4 fl. Oz/103 mL) Blue Dragon General Tao Stir Fry Sauce
  • medium egg noodles (2 nests) or Japanese soba noodles (2 bundles)
  • 1 tbsp. toasted sesame seeds


  1. Heat the vegetable oil in a wok or large sauté pan set over high heat. Season chicken all over with salt. Add to pan and stir-fry for 2 to 3 minutes or until golden and just cooked through. Transfer to plate.
  2. Add peppers, snow peas, green onion, red chili, garlic and ginger; stir-fry for 2 to 3 minutes or until tender crisp. Add orange juice, hoisin, and Blue Dragon General Tao Stir Fry Sauce into the wok; return chicken to wok and cook until heated through.
  3. Serve with medium egg noodles or Japanese soba noodles. Garnish with sesame seeds.


For extra kick, use Blue Dragon Szechuan Stir Fry Sauce.