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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