When I am crunched for time, my go to menu is usually a stir-fry, one of the healthiest and fastest cooking methods. Stir-Fry Chicken and Peppers is so easy to make; it is the perfect meal to make when you have little or no time to spare. Your family will be begging your to make this scrumptious, packed with flavors meal. A win win for you and your family.
Stir-Fry Chicken and Peppers
Ingredients
1 pound boneless, skinless chicken thighs,
cut into 1/4 inch slices
2 green bell peppers, julienned
2 red bell peppers, julienned
1 small onion, sliced
1 tablespoon egg white, lightly beaten
2 teaspoons cornstarch
1 tablespoon plus 1 1/2 teaspoons dry sherry
1 teaspoon soy sauce
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 teaspoon honey
1 tablespoon minced ginger
2 garlic cloves, minced
salt to taste
2 tablespoons canola oil
Directions
In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons dry sherry, salt to taste, and 1 1/2 teaspoons water. Once the cornstarch is dissolved, add the chicken and stir until coated. Cover and refrigerate for 30 minutes.
In a small bowl, combine the hoisin sauce, oyster sauce, soy sauce, the remaining dry sherry and honey. Set aside.
Fill a saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so the water is at a simmer. Add the chicken to the water and stir gently. Cook until the chicken is opaque but nit cooked through, about 1 minute. Drain.
Heat a 14" wok over high heat. Add the oil, ginger, and garlic and stir-fry for 10 seconds. Add the peppers and cook for 1 minute. Add the chicken and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through.
Serve over rice.
follow Anne on twitter and Instagram @AnneFretz
Stir-Fry Chicken and Peppers
1 pound boneless, skinless chicken thighs,
cut into 1/4 inch slices
2 green bell peppers, julienned
2 red bell peppers, julienned
1 small onion, sliced
1 tablespoon egg white, lightly beaten
2 teaspoons cornstarch
1 tablespoon plus 1 1/2 teaspoons dry sherry
1 teaspoon soy sauce
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 teaspoon honey
1 tablespoon minced ginger
2 garlic cloves, minced
salt to taste
2 tablespoons canola oil
Directions
In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons dry sherry, salt to taste, and 1 1/2 teaspoons water. Once the cornstarch is dissolved, add the chicken and stir until coated. Cover and refrigerate for 30 minutes.
In a small bowl, combine the hoisin sauce, oyster sauce, soy sauce, the remaining dry sherry and honey. Set aside.
Fill a saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so the water is at a simmer. Add the chicken to the water and stir gently. Cook until the chicken is opaque but nit cooked through, about 1 minute. Drain.
Heat a 14" wok over high heat. Add the oil, ginger, and garlic and stir-fry for 10 seconds. Add the peppers and cook for 1 minute. Add the chicken and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through.
Serve over rice.
follow Anne on twitter and Instagram @AnneFretz
Stir-Fry Chicken and Peppers
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The Recipe: To Be Or Not To Be
The perfect meal to make when you have little or no time to spare!
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