Pepper and Chicken Stirfry

This quick meal uses BC Greenhouse bell peppers. Use a variety of colours for contrast.

1 onion, diced
2 boneless skinless chicken thighs cut into pieces
3 bell peppers cut into eighths
Garlic and ginger to your liking

Marinate the chicken in 1 tbsp each rice wine and soy sauce and 1/2 tsp white pepper, for 30 minutes
Heat 1 tbsp neutral oil and 2 tsp toasted sesame oil in a medium-sized skillet over medium-high heat.
Brown the chicken pieces and remove them to a bowl.
Add onion, garlic & ginger to the pan, stir fry for about 1 minute.
Add bell peppers, and sure, some green beans or snap peas if you like and stir-fry for 2 minutes.
Add chicken and any reserved liquid. Cook covered 5 minutes or so.
Then stir in 4 tbsp each All Purpose Stir Fry Sauce, and chicken broth. Stir well, lower heat to medium-low, cover and cook 5 more minutes or until chicken is tender.
Serve on steamed rice.

By Karen Dar Woon – Your Secret Chef

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