How To make Chicken and Sweet Pepper Stir Fry
18 oz Boned Chicken Breast halves
3 tb Soy Sauce
1 tb Dry Sherry
Med Onion, cut into wedges 2 x Med green/sweet red peppers*
1 1/2 c Sliced fresh Mushrooms
1 tb Cooking Oil
1 ts Grated Ginger root
8 oz Can Bamboo Shoots, drained
1/4 c Chicken Broth
1 ts Cornstarch
* thinly sliced Cut skinless chicken into 1/2" pieces. place in a bowl; stir in soy sauce and sherry. Let stand 30 minutes. Spray a cold wok or large skillet with Pam; preheat over medium-high heat. Add onion, stir-fry 2 minutes. Add peppers, stir-fry 1 minute. Add mushrooms, stir-fry about 1 minute more or till veggies are crisp-tender. Remove veggies from wok; set aside. Drain chicken, reserving the marinade. Add oil to wok. Add ginger root; stir-fry 15 seconds. Add half the chicken, stir fry 3-4 minutes till no longer pink. Remove. Stir-fry remaining chicken 3-4 minutes till no longer pink. Return all chicken, veggies, and bamboo shoots to wok; push from center of wok. Stir broth, cornstarch, and 1/4 t pepper into reserved marinade; add to wok. Cook and stir till slightly thickened; toss gently to coat chicken mixture. Serve while hot. ********************************************************************* Per serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat, 73 mg cholesterol, 613 mg sodium, 621 mg potassium.
How To make Chicken and Sweet Pepper Stir Fry's Videos
Cooking Basics: How To Stirfry
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Bell pepper chicken stew
A one pot or pan wonder that you can make anytime of the week, simple and delicious. This is perfect with rice or pilaf rice, see my recipe. The chicken thighs are first coated in seasoning and smoked paprika. A little flour is added to help thicken the sauce plus to reduce sticking to the pan. It's browned and mixed with three different colored bell peppers or capsicums. You could of course use what ever color you like if unavailable.
The chicken thighs are slowly stewed for 30 minutes rendering them very tender. The sauce is made using dry sherry or Marsala wine. There is a difference but both are good and work well. If you can't use alcohol, simply add extra chicken stock. You can use fresh or dried herbs, both of these herbs also work well dried.
This dish is easy to reheat in a saucepan or microwave, always add a little extra water before reheating. It freezes well and will keep sever days covered in the refrigerator.
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STIR FRY CHICKEN AND PEPPER RECIPE #chickenandstirfrypepper
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Quick and Easy Chicken Stir Fry Recipe | On the table in 20 minutes!
Quick Chicken Stir Fry! This easy Chicken and veggie stir fry is a quick mid-week meal with a kick of chilli heat that you can get on the table in less than 20 minutes including the homemade stir fry sauce! Perfect for busy weekdays.
The full Quick Chicken Stir Fry recipe inc hints and tips is available here:
Ingredients:
3 chicken breast fillets sliced into bite-size pieces
2 tbsp cornflour/cornstarch
pinch of salt
pinch of pepper
2 tbsp vegetable oil
1 cup sugar snap peas/snow peas
1 yellow pepper deseeded and sliced
1 red pepper deseeded and sliced
2 cloves of garlic peeled and minced
4 tbsp soy sauce
2 tbsp Chinese rice vinegar
3 tbsp brown sugar
3 tbsp sweet chilli sauce
2 tbsp tomato ketchup
1 bunch spring onions/scallions chopped
1 small red chilli deseeded and sliced
To serve:
Boiled rice or noodles
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Chicken and Bell Pepper Stir Fry
Chicken & Red Pepper Stir-Fry : Chicken Stir-Fry Recipes
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Chicken and red pepper stir-fry is a delicious dish that your entire family will enjoy again and again. Make chicken and red pepper stir-fry with help from a passionate culinary instructor in this free video clip.
Expert: Chef Amee Hoge
Filmmaker: William Watters
Series Description: One of the great things about chicken stir-fry is its versatility - there is a practically endless number of variations that you can put on this old classic meal. Learn about many different types of chicken stir-fry recipes with help from a passionate culinary instructor in this free video series.