Chicken and Mixed Pepper Stir-fry
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- For White Rice
- 3 cups water
- 1 ½ tsps salt
- 2 tsps butter
- 1 ½ cups Long grain rice
- For Stir-Fry Chicken
- 4 boneless, skinless Chicken breasts (halves)
- 2 Tbsps Peanut oil
- 1 large onion (peeled and sliced)
- 1 Bell pepper (rinsed)
- 1 large, orange pepper (rinsed)
- 2 Tbsps Lime juice
- 0.333 cup Orange juice
- 2 Tbsps honey
- 1 Tbsp soy sauce
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Tbsp Corn starch
- 2 Tbsps cold water
- 1 Tbsp toasted Sesame seeds
- fresh cilantro (to garnish)
Preparation steps
1.
For White Rice:
2.
In a saucepan, bring water, salt and butter to a boil.
3.
Add rice, stirring to incorporate. Cover tightly and reduce heat to medium low. Cook rice for 20 minutes. Do not remove lid.
4.
Remove pan from heat source and fluff rice with a fork.
5.
For Stir-Fry Chicken;
6.
Rinse chicken under cold running water and pat dry with paper towels. Slice chicken into bite-size pieces.
7.
Heat oil in wok or heavy bottomed skillet. Add onion and peppers and stir-fry until tender crisp. Remove vegetables from wok. Add chicken and stir-fry until cooked through. Add cooked onions and peppers, lime juice, orange juice, honey, soy sauce, salt and pepper to chicken. Stir-fry for about 3 minutes or until mixture starts to bubble.
8.
In a small bowl, combine cornstarch and water, add to wok along with toasted sesame seeds. Cook and stir until sauce begins to boil again and thickens.
9.
Serve chicken and vegetables over hot cooked rice. Garnish with cilantro sprigs.
