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March Recipe - Pepper Chicken Stir - Fry

March Recipe - Pepper Chicken Stir - Fry

April 19, 2024


8 oz (225g) chicken breast, sliced into 1-inch pieces
1 teaspoon ground black pepper
2 tablespoons olive oil, divided
1 red bell pepper, cut into 1-inch cubes
1 green bell pepper, cut into 1-inch cubes
3 garlic cloves, minced
1/4 cup brown sugar
1/2 cup low sodium soy sauce
2 teaspoon sesame oil
1 teaspoon ground ginger
1 tablespoon Sriracha (or your favorite hot sauce)
1 tablespoon cornstarch
1 teaspoon toasted sesame seeds

1. To make the pepper chicken stir-fry: In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger, Sriracha, and cornstarch. This is your stir-fry sauce. While prepping the sauce, sprinkle the chicken with ground black pepper.
2. In a skillet over medium-high heat, add one tablespoon of olive oil. Add the diced bell peppers and cook for 2 minutes until crisp-tender. Remove the bell peppers and set them aside on a plate.
3. Turn the heat to high and add the sliced chicken on one layer and cook on each side to sear the chicken reduce heat to medium-high and continue to cook until no longer pink and browned on each side.
4. Add the peppers back to the skillet with the chicken and pour the stir-fry sauce over. Simmer for 1-2 minutes until the sauce starts to thicken. If the sauce gets too thick, add a little water. Sprinkle with chopped cilantro and toasted sesame seeds. Serve the pepper chicken stir-fry over rice, rice noodles, or cauliflower rice