14 July 2014

Chicken and Three-Colour Pepper Stir-Fry

Ingredients (2 servings):
  • 1 tbsp olive or other vegatable oil,
  • 6 tbsp roughly chopped scallion,
  • 1 tbsp peeled and finely chopped fresh ginger,
  • 1/2 each medium-sized red, green and yellow sweet peppers, de-seeded and cut into 1 cm chunks,
  • a pinch of salt,
  • 120 g boneless and skinless chicken breast, cut into 1cm cubes,
  • black pepper,
  • 1 1/2 tbsp dark soy sauce.

  1. Heat the oil in a frying pan (or a wok) over medium heat.
  2. Add the scallion and ginger and stir-fry for 1--2 minutes until the oil is fragrant.
  3. Turn the heat up and add the peppers. Sprinkle salt on top and stir-fry for 4--5 minutes.
  4. Push the vegetables to the side and add the chicken to the exposed bottom and leave for a couple of minutes.
  5. Turn the chicken over to cook the other side.
  6. When done, stir everything together, add the black pepper and soy sauce.
  7. Serve with rice.

Source: The Just Bento Cookbook

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