Chicken and Bell Pepper Stir-Fry
Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4
A quick chicken stir-fry loaded with bell peppers and served with a sweet and mildly spicy sauce.
1/2 cup chicken stock or broth
1 teaspoon cornstarch
1/4 cup hoisin sauce*
2 tablespoons soy sauce
2 tablespoons canola oil
2 large chicken breasts, cut into 1-inch pieces
1 large red bell pepper; stemmed, seeded and thinly sliced
1 large green bell pepper; stemmed, seeded and thinly sliced
2 garlic cloves, minced
1/2-1 teaspoons crushed red pepper
4 green onions, chopped and divided
½ teaspoon each salt and black pepper, or to taste
2 cups hot cooked rice, for serving
In a small bowl combine chicken broth and cornstarch, stirring until cornstarch is dissolved. Add hoisin sauce and soy sauce. Stir until fully combined. Set aside.
Heat oil in a wonk or large saute pan over high heat. Add chicken and cook through for 2-3 minutes. Add bell peppers and cook for 2-3 minutes. Add the garlic, crushed red pepper and approximately half of the green onions. Cook for 1 minute.
Add prepared sauce to pan and mix well. Reduce heat to a simmer. Simmer until the sauce begins to thicken, about 2-3 minutes. Taste and season, as needed, with salt and black pepper. Remove from heat and serve over hot cooked rice. Garnish with with remaining green onions.
*Note: Hoisin sauce can be found on the international food aisle next to the soy sauce. Teriyaki sauce or soy sauce can be substituted for hoisin sauce. Add one orange and/or yellow bell pepper, if desired, to add color and to stretch this meal to serve a family of six or four hungry adults.
Serving Suggestions: Serve this meal as directed, over plain hot cook rice; or change it up with these side dish suggestions. Coconut Rice OR Hawaiian Rice OR Asian Noodles OR Tossed Salad with Carrot Dressing