(ads will not print)
Bell Peppers Chicken Stir-fry
This bell peppers chicken stir-fry is a homely dish with simple ingredients. The bell peppers (capsicums) provide sweetness and vibrant colour to the savoury chicken.
Make this into a one-dish meal:
- Chicken Soba Noodles Recipe (above)
More Chicken Recipes:
This dish goes well with a bowl of rice, and it can also be transformed into a one-dish chicken soba noodles. The stir-fry will go well too with added mushrooms such as shiitake or wood-ear fungus.
As for the cut of chicken, one can use boneless thigh or breast meat. For convenience, I usually get the one labelled “chicken fillet” from the local supermarkets (NTUC/Sheng Siong). They are a great time saver as they come boneless & skinless, ready to be cut to smaller pieces for cooking.
Bell Pepper Chicken Recipe
Use an assortment of red/yellow/green bell peppers for a brightly coloured dish.
Ingredients:
- 100 grams boneless chicken fillet (thigh or breast) cut to bite-sized pieces
- 1 tbsp cooking oil
- 3 cloves garlic minced
- 1 red chilli padi sliced thinly; to taste
- 75 grams bell peppers (capsicums) wedges (red/yellow/green)
- 1 tbsp Chinese wine (Shaoxing/Hua Tiao)
- 1 tbsp chopped spring onions garnish
(A) Marinade
- 1/2 tsp oyster sauce
- 1/2 tsp sesame oil
- 1/2 tsp light soy sauce to taste
- 3 dashes white pepper powder
Directions:
- Marinade. Marinade chicken in (A) for at least half an hour or overnight in the fridge.
- Cook & Serve. Heat oil in wok. Stir-fry garlic and chilli briefly until aromatic. Add marinaded chicken and stir-fry until fully cooked on surface (no longer pink). Then add bell peppers and Chinese wine. Stir fry over high heat for 1 minute. Garnish with spring onions and serve with rice.
(ads will not print)