PEPPER STIR FRY CHICKEN RECIPES

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.

Steps:

• In medium bowl, combine chicken, 1 tbsp sherry, 1 tsp cornstarch, 1⁄2 tsp salt, and black pepper. In small bowl, combine broth, soy sauce, and remaining 2 tbsp sherry and 1 tsp cornstarch.
• Heat 14-inch flat-bottomed wok or 12-inch skillet over high until drop of water evaporates within 1 to 2 seconds of contact. Swirl 1 tbsp oil in wok. Add shallot and garlic and stir-fry until fragrant, about 10 seconds. Push shallot and garlic to sides of wok and add chicken, spreading evenly into 1 layer in wok. Cook, undisturbed, for 1 minute so chicken begins to sear. Stir-fry until chicken is no longer pink but not cooked through, about 1 minute.
• Swirl remaining 1 tsp oil in wok. Add green beans and capers and sprinkle with remaining 1⁄4 tsp salt and stir-fry just until combined, about 30 seconds. Swirl in broth mixture and stir-fry until chicken is cooked through and sauce is slightly thickened, 1 to 2 minutes. Sprinkle with parsley. Serve with lemon wedges.
• Serving size: 1 cup