This quick chicken stir fry with peppers is the simplest easy and fastest way to get lunch or dinner on the table in 15 minutes or less, especially on busy days.
For the Stir Fry
1lb(450g)Chicken breast (about 2 breast) cut into strips
3cups(450g)Bell peppers cut into strips
1tbsp Garlic thinly sliced
¼inchGinger thinly sliced
1medOnion sliced and layers separated
2Scallion or green onionschopped at an angle
For the Sauce
1tablespoonFish sauce or Dashi powder
1tablespoonDark soya sauce
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Cut chicken into strips - season with salt and pepper.
Clean and cut peppers into thick strips.
Combine all the sauce ingredients - and set aside.
Heat a tablespoon canola oil in a wok or saute pan.
Add the sliced ginger and garlic - saute 30 seconds.
Followed by the sliced onions - saute a minute more.
Add the chicken - saute for 3 to 4 minutes until almost cooked.
Next, add the peppers - saute for 2 more minutes.
Season with salt and pepper.
Then add the sauce mixture making sure to stir the mixture (as the cornstarch settles down).
Keep tossing so it all combines well in the sauce.
Check and adjust seasoning.
Sprinkle the chopped cilantro and spring onion greens.
Remove from heat.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you