MILLER’S BANANA PEPPER CHICKEN AND VEGGIE STIR FRY

MILLER'S BANANA PEPPER CHICKEN AND VEGGIE STIR FRY

I was chosen as 1 of 30 bloggers to compete in the Miller’s Sweet and Spicy Banana Pepper Sauce Blogger Recipe Challenge!  The challenge is to really think outside of the box and create new recipes highlighting their delicious banana pepper sauces in entrees and appetizers.

MILLER'S BANANA PEPPER CHICKEN AND VEGGIE STIR FRY

My family loves Asian dishes and we often have ‘Chinese take-in’ night’!!  I couldn’t wait to try these sauces and when I tasted them I knew the Mild flavor sauce would amp up the flavors in a stir-fry… and boy, did it ever!!  The sweet and spicy notes in the banana pepper sauce rounded out the Asian flavors in the sauce beautifully.  My family devoured it!!

MILLER'S BANANA PEPPER CHICKEN AND VEGGIE STIR FRY

Here’s how I made it!  Note – you can also scroll to the bottom of this post to skip to the full recipe or click on the photos in this post which will link you to the recipe page as well.

MILLER'S BANANA PEPPER CHICKEN AND VEGGIE STIR FRY

Prepare all of your sauces and chop your vegetables in advance of making the stir-fry.  Once you start the cooking process, it will be very quick and you will want to have everything ready before you begin cooking.

To make the sauce, combine ⅓ cup Miller’s mild banana pepper sauce, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, and 1 teaspoon sesame oil and whisk until smooth.  Set aside.

MILLER'S BANANA PEPPER CHICKEN AND VEGGIE STIR FRY

Cut 1 ½ – 2 pounds boneless, skinless chicken thighs into bite size pieces about 1 ½-2 ½” and place them in a medium size bowl.  Add 2 tablespoons corn starch, 1 teaspoon baking soda,¼ cup Miller’s mild banana pepper sauce, 2 teaspoons soy sauce, and1 teaspoon sesame oil to the bowl and mix with chopsticks until all of the chicken is very well coated in the marinade. Let marinate for 30 minutes to 1 hour to allow the chicken to tenderize and absorb all of that amazing flavor.

MILLER'S BANANA PEPPER CHICKEN AND VEGGIE STIR FRY

Heat 2 tablespoons vegetable oil in a wok or large wide and deep skillet over medium high to high heat.  When the oil is very hot, add the marinated chicken and cook, stirring and tossing with a spatula, until the chicken is caramelized and just cooked through, about 3-4 minutes.  You want the chicken to get a great sear on all sides. Remove the chicken to a plate.

MILLER'S BANANA PEPPER CHICKEN AND VEGGIE STIR FRY

Add the large chopped onion, 6 chopped garlic cloves, and 1 tablespoon minced ginger root to the pan drippings and cook, stirring frequently, for 1-2 minutes until the onions are fragrant.  Add 1 yellow and 1 red bell pepper chopped into 1″ pieces and cook for 2-3 minutes more until they begin to soften.

Add the chicken back to the pan along with 1 cup of pea pods.

MILLER'S BANANA PEPPER CHICKEN AND VEGGIE STIR FRY

Whisk the sauce one more time and add it to the pan, stirring and tossing until everything is well coated.  Dissolve 2 tablespoons of cornstarch into ½ cup of water and add it to the pan. Continue to cook for 2 more minutes, tossing until a rich glossy sauce coats everything.  Add ½ cup chopped scallions and 2 teaspoons sesame seeds.  Toss again.

MILLER'S BANANA PEPPER CHICKEN AND VEGGIE STIR FRY

Serve the stir-fry over rice and garnish with more scallions and sesame seeds.  DEVOUR!!

MILLER'S BANANA PEPPER CHICKEN AND VEGGIE STIR FRY

MILLER’S BANANA PEPPER CHICKEN AND VEGGIE STIR FRY

 

The Marinade:

1 ½ – 2 pounds boneless, skinless chicken thighs

2 tablespoons corn starch

1 ½ teaspoons baking soda

¼ cup Miller’s Sweet and Spicy Banana Pepper Sauce, Mild

2 tablespoons soy sauce

1 teaspoon sesame oil

 

The Sauce:

⅓ cup Miller’s Sweet and Spicy Banana Pepper Sauce, Mild

2 tablespoons soy sauce

2 tablespoons oyster sauce

1 teaspoon sesame oil

2 tablespoons cornstarch

½ cup water

 

The Stir Fry:

2 tablespoons vegetable or canola oil

1 large onion, chopped into 1” pieces

6 garlic cloves, rough chopped

1 tablespoon fresh ginger root, minced

1 large red bell pepper, chopped into 1” pieces

1 large orange bell pepper, chopped into 1” pieces

1 cup pea pods, stringed

½ cup scallions, chopped

2 teaspoons black and white sesame seed blend

4 cups cooked sushi or white rice for serving

Prepare all of your sauces and chop your vegetables in advance of making the stir-fry.  Once you start the cooking process, it will be very quick and you will want to have everything ready before you begin cooking.

Cut the chicken thighs into bite size pieces about 1 ½-2 ½ ” and place them in a medium size bowl.  Add the corn starch, baking soda, banana pepper sauce, soy, and sesame oil to the bowl and mix with chopsticks until all of the chicken is very well coated in the marinade. Let marinate for 30 minutes to 1 hour to allow the chicken to tenderize and absorb all of that amazing flavor.

Combine all of your sauce ingredients, except the cornstarch and water, in another bowl and whisk until smooth.  Set aside.

Heat the vegetable oil in a wok or large wide and deep skillet over medium high to high heat.  When the oil is very hot, add the marinated chicken and cook, stirring and tossing with a spatula, until the chicken is caramelized and just cooked through, about 3-4 minutes.  You want the chicken to get a great sear on all sides. Remove the chicken to a plate.

Add the onions, garlic, and ginger to the pan drippings and cook, stirring frequently, for 1-2 minutes until the onions are fragrant.  Add the peppers and cook for 2-3 minutes more until they begin to soften.

Add the chicken back to the pan along with the pea pods.

Whisk the sauce one more time and add it to the pan, stirring and tossing until everything is well coated.  Dissolve the 2 tablespoons of cornstarch into the ½ cup of water and add it to the pan. Continue to cook for 2 more minutes, tossing until a rich glossy sauce coats everything.  Add the scallions and sesame seeds.  Toss again.

Serve the stir-fry over rice and garnish with more scallions and sesame seeds.  DEVOUR!!

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MILLER'S BANANA PEPPER CHICKEN AND VEGGIE STIR FRY

MILLER'S BANANA PEPPER CHICKEN AND VEGGIE STIR FRY

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