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| Quick Chicken & Peppers Stir Fry |
Delicious 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.
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| Lightening-quick supper |
Want 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
Ingredients
- 1 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 tbsp oil
SAUCE
- 2 chicken stock cubes crushed
- 1 cup water
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1/4 tsp dark sesame oil
- 2 tbsp dry sherry or dry white wine
THICKENING FOR SAUCE
- 2 tbsp cornstarch
- 2-3 tbsp water
Instructions
- 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
Nutrition
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| Quick Chicken & Peppers Stir Fry |
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Librarian Lavender says
This looks so delicious!
Judith Hanneman says
You know, it was! I was really stumped what to make that night and had a boatload of bell peppers and came up with this. It's wonderful and it's healthy too–but that's purely accidental LOL!!!