Stir-fry is a great way to make a delicious and healthy meal. This chicken and sweet pepper stir-fry recipe is a flavorful dish that will become a staple in your kitchen.
With its combination of juicy chicken, crisp sweet peppers, and savory sauce, this stir-fry recipe is both filling and nutritious. And the simplicity of the recipe makes it an excellent option for any day of the week.
The key to this stir-fry recipe is high heat and quick cooking, which allows the ingredients to retain their texture and flavors, while the sauce adds an extra layer of flavor and richness. Whether you’re a seasoned stir-fry cook or a beginner, this recipe is sure to be a hit.
So why not try this chicken and sweet pepper stir-fry recipe today? With its delicious flavor and quick preparation, it’s a meal that you and your family will enjoy.
Chicken and Sweet Pepper Stir-Fry Recipe
Ingredients
- 18 ounces boned skinless chicken breast halves
- 3 tablespoons soy sauce
- 1 tablespoon dry sherry
- Nonstick spray coating
- 1 medium onion cut into wedges
- 2 medium green or sweet red peppers thinly sliced
- 1½ cups sliced fresh mushrooms
- 1 tablespoon cooking oil
- 1 teaspoon grated gingerroot
- 1 8- ounce can bamboo shoots drained
- ¼ cup chicken broth
- 1 teaspoon cornstarch
Instructions
- Cut chicken into ½-inch pieces. Place in a bowl; stir in soy sauce and sherry. Let stand for 30 minutes.
- Spray a cold wok or large skillet with nonstick spray coating; 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 vegetables are crisp-tender. Remove vegetables from wok or skillet; set aside.
- Drain chicken, reserving the marinade. Add oil to wok. Add gingerroot; stir-fry 15 seconds. Add half the chicken; stir-fry 3 to 4 minutes or till no longer pink. Remove. Stir-fry remaining chicken for 3 to 4 minutes or till no longer pink. Return all chicken, vegetables, and bamboo shoots to wok; push from center of wok.
- Stir broth, cornstarch, and ¼ teaspoon pepper into reserved marinade; add to wok. Cook and stir till slightly thickened; toss gently to coat chicken mixture. Measure and refrigerate 2 cups mixture for Chinese Burritos (see page 29). Serve remaining mixture while hot.
