Рецепт Quick Chicken & Peppers Stir Fry
Quick Chicken & Peppers Stir FryDelicious chicken stir fry that's on the table in 15 minutes! Quickest dinner ever!
If you want a hurry-up dinner that really involves no fuss and is ready in 15 minutes, this is the dinner for you!
I had lots of bell peppers because my store had all four colors on sale for the same price, so I used an assortment of colors. You don't have to. You can use green only (but you'll need 2 medium-sized peppers if you only use one color) or do a mix and match. Whatever you decide, you will need the equivalent amount of 2 peppers--as stated above.
Lightening-quick supperWant to use what you have in the veggie crisper or freezer? Go right ahead! As I said, I used peppers because I had an abundance of them, but this would be just as good with broccoli, carrots, bok choy, celery--you get the picture. The list is endless.
The sauce is just my basic "white" stir fry sauce. Feel free to embellish that too. Sometimes I add a little bit of fresh ginger if I have it or a pinch of the ground, but you don't have to. As I say, this one's pretty basic.
I served this over jasmine rice because I simply love the flavor. But if all you have is regular long/short grain or even Minute Rice--that works too! Point here is use what you have to make a delish dinner that's lightening quick!
Quick Chicken & Peppers Stir Fry
- 1 large boneless, skinless chicken breast, sliced
- 1/2 of one red bell pepper, cut in 1/4-inch strips
- 1/2 of one green bell pepper, cut in 1/4-inch strips
- 1/2 of one yellow bell pepper, cut in 1/4-inch strips
- 1/2 of one orange bell pepper, cut in 1/4-inch strips
- 1 clove garlic, crushed
- 1 small onion, sliced
- 3 tbs oil
- Sauce:
- 2 chicken stock cubes, crushed
- 1 cup water
- 2 tbs soy sauce
- 1 tbs sugar
- 1/4 tsp dark sesame oil
- 2 tbs dry sherry or dry white wine
- Thickening for sauce:
- 2 tbs cornstarch
- 2-3 tbs water
Heat oil over high heat in a large wok or skillet. Add chicken and garlic and stir fry until chicken is lightly browned on all sides.
Add onion and peppers, and stir fry until peppers are crisp-tender and have turned bright colored--I usually use the green pepper as a guide--when it turns bright green, that's generally when they are crisp-tender.
Add the sauce and heat to boiling.
Mix the cornstarch and water and add to the wok, stirring while adding. Bring to boil and boil for 1 minute.
Serve over rice (I use jasmine rice)
Serves 2
Quick Chicken & Peppers Stir Fry
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