Stir-Fry Chicken and Peppers

 

I think I would say this is one of my most favorite

Chicken Stir-Fry recipes.

I love the big chunky onions, peppers and tomatoes

and served over a thin pasta it is delicious!

 

 

Ingredients

1/4 dry sherry or apple juice

1/4 cup water

3 Tbsp soy sauce

2 tsp cornstarch

1/2 tsp Chinese 5-Spice

1 Tbsp oil

1 lb. chicken breast strips for stir-frying

1 medium onion, cut into 8 wedges

1 medium green bell pepper, cut into bite-sized pieces

1 medium yellow bell pepper, cut into bite-sized pieces

2 medium tomatoes, each cut into 8 wedges

 

In small bowl combine sherry, water, soy sauce, cornstarch and

Chinese 5-Spice; blend well.  Set aside.

 

Heat oil in large skillet or wok over medium-high heat until hot.

Add chicken strips; cook and stir 3-minutes.

Add onion and bell peppers; cook and stir 4-6 minutes

or until chicken is no longer pink and vegetables are crisp-tender.

 

Stir cornstarch mixture until smooth.

Add to skillet; cook and stir 2-3 minutes or until

sauce is bubbly and thickened.

Add tomatoes; cook and stir until thoroughly heated.

Serve over thin noodles. 

 

 

~Finding the amazing in the simple~

Thanks so much for stopping by!