CHICKEN AND PEPPER STIR FRY RECIPE RECIPES

Name: Chicken Pepper Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1 each small green, sweet red and sweet yellow pepper, julienned; 1 medium onion, quartered; 4 tablespoons olive oil, divided; 2 garlic cloves, minced; 3/4 pound boneless skinless chicken breast halves, cubed; 3/4 teaspoon Cajun seasoning; 1/3 cup packed brown sugar; 2 teaspoons cornstarch; 1 tablespoon water; 1 tablespoon lemon juice; 1 tablespoon honey mustard; 1 teaspoon soy sauce; 1 teaspoon Worcestershire sauce; Hot cooked rice, optional

CHICKEN PEPPER STIR-FRY RECIPE: HOW TO MAKE IT

Chicken Pepper Stir-Fry Recipe: How to Make It image

I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.—Kelly Baumgardt, Seymour, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 each small green, sweet red and sweet yellow pepper, julienned
1 medium onion, quartered
4 tablespoons olive oil, divided
2 garlic cloves, minced
3/4 pound boneless skinless chicken breast halves, cubed
3/4 teaspoon Cajun seasoning
1/3 cup packed brown sugar
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon honey mustard
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
Hot cooked rice, optional

Steps:

In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

CHICKEN STIR-FRY WITH MIXED PEPPERS RECIPE - NYT COOKING

Chicken Stir-Fry With Mixed Peppers Recipe - NYT Cooking image

I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is “velveted” before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.

Provided by Martha Rose Shulman

Total Time 15 minutes

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 pound boneless, skinless chicken breast, cut across the grain in 1/4-inch thick slices
1 tablespoon egg white, lightly beaten
2 teaspoons cornstarch
1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry
1/2 teaspoon sugar
2 tablespoons hoisin sauce
1 teaspoon low sodium soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
1 tablespoon minced ginger
2 fat garlic cloves, minced
1 pound green peppers, with at least one of them a hot pepper such as an Anaheim
1/4 cup cashew pieces

Steps:

In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don’t clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

Nutrition Facts : @context http//schema.org, Calories 305, UnsaturatedFatContent 10 grams, CarbohydrateContent 14 grams, FatContent 14 grams, FiberContent 3 grams, ProteinContent 29 grams, SaturatedFatContent 3 grams, SodiumContent 232 milligrams, SugarContent 6 grams, TransFatContent 0 grams

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