By Sheri
GREEN PEPPER RINGS LOOK GREAT IN A STIR FRY!
Oh these rushed, getting ready for back to school/work days!
By having the chicken and veggies ready to go in small or thin pieces, cooking time is a snap. You could have everything prepared and stored in the fridge. Then all you’d have to do is cook up a pot of rice. The stir fry itself takes only about 10 minutes.
I used to use reduced-sodium soy sauce because I need to cut down my salt intake. However, I got tired of paying for water, so I now buy the full strength and water it down myself! Sliced oranges and a glass of cola go well with this meal. Of course, a few fortune cookies for dessert are great too!
QUICK CHICKEN AND GREEN PEPPER STIR FRY
1 lb boneless, skinless chicken thighs – cut into bite-size chunks
3 Tablespoons plus 1 Tablespoon cornstarch
1 ½ Tablespoons plus 1 Tablespoon cooking oil
2 cups green peppers – sliced into thin rings
½ cup onions – sliced into thin rings
2 cups broccoli florets
¼ cup soy sauce
½ cup orange juice
1 – 2 cloves garlic – minced
sprinkle pepper
1. Place chicken chunks into a container with a cover or a zip type plastic bag. Toss the chicken with 3 Tablespoons of the cornstarch.
2. Heat 1 ½ Tablespoons of the oil on medium-high in a large frying pan or wok. Stir fry the chicken in the hot oil for about 5 minutes or until just cooked through. Remove the cooked chicken and set it aside.
3. In a small bowl, stir the remaining 1 Tablespoon of cornstarch into the soy sauce, orange juice, minced garlic and pepper. Set this aside.
4. Heat the remaining 1 Tablespoon of cooking oil and stir fry the broccoli for about 4 minutes until tender-crisp. Add the thinly sliced rings of green pepper and onion and stir fry for a few minutes before adding the cornstarch and orange juice mixture as well as the cooked chicken pieces.
5. Cook all of the the stir fry ingredients, stirring well, so that the veggies aren’t overcooked and the sauce has thickened and is bubbling. Serve hot over cooked rice.