Chicken and Bell Pepper Stir-Fry with a Sweet-and-Sour Sauce

By Ira,

This is a quick, easy, and tasty weeknight meal. Even my kids loved it, except for the bell peppers.

Even though this is a quick meal, you can save even more time by cutting up the chicken and the vegetables beforehand, as well as putting the sauce together. Then on the day of the cooking, you’ll just need to stir-fry everything together.

Serves 4 – Adapted from the Food Network Magazine

Marinade:

  • 1 egg white
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 tablespoon cornstarch

Sweet and Sour Sauce:

  • 3/4 cup chicken broth
  • 2 teaspoons cornstarch
  • 1/4 cup ketchup
  • 2 teaspoons soy sauce
  • 3 tablespoons rice vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon sesame oil

Stir-fry:

  • 1 cup rice
  • 3 tablespoons peanut or vegetable oil
  • 2 chicken breasts
  • 1 medium carrot, sliced thin
  • 2 bell peppers (red or orange or yellow), sliced into 1/4” strips (I used 1 orange and 1 yellow)
  • 1 onion, sliced into thin strips
  • salt
  • sugar
  • 2 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 2 scallions, finely sliced

Garnish:

  • 2 scallions, sliced diagonally
  • 1/4 cup raw unsalted peanuts

Whisk together the marinade ingredients in a medium bowl. Set aside.

Thinly slice the chicken against the grain and

add it to the marinade bowl. Stir, cover and refrigerate for 1 hour. If you don’t have time, just marinate it for 15 minutes.

Start cooking the rice according to the package directions.

In a medium bowl, whisk together the sweet-and-sour sauce ingredients, and set aside.

Drain the extra marinade from the chicken and set aside.

In a wok or 12-inch skillet over medium heat, add the oil. When oil starts shimmering, add the chicken, and gently stir until the chicken is just cooked through, about 2-3 minutes. Transfer the chicken to a plate and set aside. Quickly wipe out the pan and put it back on high heat.

Add 1 tablespoon oil, then the carrots. Cook stirring occasionally for 2 minutes.

Then add the bell peppers and onion, pinch of salt and sugar, and stir-fry until the vegetables are crisp tender, about 4-5 minutes.

Push the vegetables aside and make room in the middle of the pan where you’ll add the garlic, ginger, and scallions. Cook stirring for 30 seconds.

Add the chicken and sauce to the pan

and stir occasionally until the sauce warms through and thickens, about 3 minutes. If the sauce gets too thick, you can add extra chicken broth 1 tablespoon at a time.

Add the garnish ingredients, scallions and peanuts. Serve over the cooked rice.

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