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Chicken and Sweet Pepper Stir-Fry Recipe

   
 

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     Chicken and Sweet Pepper Stir-Fry

Category   Entrees - Maindishes
Sub Category   Quick Meals

Ingredients
3 medium red, green, or yellow bell peppers
1 1/2 tablespoons salad oil, divided
1 1/2 pounds chicken breasts, skinned, boned, and cut into 3/4-inch cubes
1 http-//chicago.everyblock.com/locations/neighborhoods/tablespoon fresh ginger
1 clove garlic, pressed or minced
1 small onion, cut into thin slivers
1 cup bean sprouts, rinsed
1 teaspoon Asian (toasted) sesame oil
Safeway SELECT Gourmet Club Soy Sauce
 
Hot cooked rice (optional)

Instructions
Stem and seed peppers. Cut in thin slivers 2 to 3 inches long.
Place a wok or 10- to 12-inch frying pan over high heat; when pan is hot, add half the oil. When the oil is hot, add the chicken and stir-fry for 5 minutes until no longer pink in the center; cut to test. Remove chicken from pan.
Add remaining oil to pan with ginger, garlic, and onion slivers; stir-fry for 1 minute. Add bell pepper slivers; stir-fry until tender-crisp, about 3 minutes. Add bean sprouts and the cooked chicken; stir-fry until the sprouts barely wilt, about 1 minute.
Mix sesame oil into stir-fry mixture. Spoon onto plates; add soy sauce or salt to taste. Serve over hot cooked rice, if desired.


Originally Submitted
11/15/2010





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