THE BEST CHICKEN AND BELL PEPPER STIR FRY

Asian|Chicken

Ingredients

The Marinade:

1 ¼ – 1 ½ pounds boneless skinless chicken breasts (about 2 large breasts or boneless chicken thighs work too!)

1 teaspoon baking soda

1 tablespoon corn starch

¼ cup soy sauce

1 tablespoon rice wine vinegar

The Sauce:

3 tablespoons hoisin sauce

2 tablespoons oyster sauce

2 tablespoons soy sauce

½ teaspoon sesame oil

1 tablespoon rice wine vinegar

2 teaspoons sugar

1 teaspoon black pepper

2 tablespoons corn starch

½ cup water

The Veggies:

2 tablespoons vegetable or canola oil

1 large onion, chopped into 1” pieces

6 garlic cloves, rough chopped

1 large red bell pepper, chopped into 1” pieces

1 large orange bell pepper, chopped into 1” pieces

1 large yellow bell pepper, chopped into 1” pieces

½ cup scallions, chopped

2 teaspoons sesame seeds

2 tablespoons vegetable oil

3 cups cooked sushi or white rice for serving

Instructions

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.

Pro tip! Place your chicken in the freezer for 30-40 minutes before slicing. This will firm up the meat and make it much easier to cut very thin slices. Cut the chicken against the grain into very thin strips, ¼” thick or less.

To make your marinade, combine the baking soda, corn start, soy sauce, and vinegar in a medium bowl. Whisk until smooth and add your sliced chicken, tossing until all of the pieces are well coated. Let marinate for 30 minutes to 1 hours to allow the chicken to tenderize.

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 onions. Cook, stirring frequently, for 2-3 minutes. Until the onions begin to get soft and are fragrant. Add the chicken along with all of the marinade to the pan and spread the chicken out so that it is in a single layer and part of each piece has contact with the pan. Let cook without stirring, for 3-4 minutes until chicken begins to get golden brown. Stir and then spread it out again and let brown again for 3-4 minutes more. The chicken should be mostly cooked through at this point.

Add the garlic and all of the bell peppers to the pan and cook, tossing occasionally, for 3-4 minutes more until the peppers begin to soften.

Whisk the sauce one more time and add it to the pan, stirring and tossing until everything is well coated and lightly browning. 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!!

With a simple Asian pantry, you can make the most delicious meals that come together in minutes!!