Pages

Saturday, September 15, 2012

Chicken & Pepper Stir Fry

Okay, I have a dinner recipe that I just have to share because it is super easy.  Mr. SpiderKate and I are typically early dinner eaters.  We are talking about eating dinner at 530 pm or so.  Sometimes earlier.  I know, we are crazy.  But with me now working until 6 pm three nights a week, our dinner times have been pushed back and I've been looking for dinners that I can prep ahead of time and Mr. SpiderKate can either pop in the oven when he gets home or cook on the stove top.  The latest of these dishes is what I call Chicken & Pepper Stir Fry.

This isn't a new recipe for us and in fact it's a Mr. SpiderKate original recipe, but we've never prepped it ahead of time to be cooked later.  Basically I prep everything and leave it in the fridge, then Mr. Spiderkate can start making it once I'm on my way home.  The recipe is as follows:

Ingredients:
4-5 bell peppers
2 good sized boneless chicken breasts
1 bottle of Kikkoman Stir-Fry sauce
Canola or Vegetable oil (for coating the pan)

Prep:
Bell peppers: cut into approx. 3/4 inch cubes (or desired size)
Chicken: cut into approx. 1 inch cubes (or desired size)
--> These can be prepped ahead of time either the night before or morning of OR prepped just before cooking!  Do whatever works best for you!!  Just remember to refrigerate bell peppers & chicken if you prep them ahead of time.

Directions:
Using a large sauté pan (I use the largest one we have made of stainless steel), coat with canola or vegetable oil and heat pan on medium-high to high heat.  Cook chicken.  Once chicken is cooked through, remove from pan and set aside.  Now cook the bell peppers in the same pan (add more canola/vegetable oil if needed), stirring constantly.  If you have the heat up pretty high, the peppers only take a few minutes to cook.  You basically just want to cook them enough that they are heated through but not wilted or burned.  Once peppers are cooked, add chicken back in and reduce heat to medium, allowing the chicken and peppers to come to the same temperature.  Add approx. 1/3 of the bottle of Kikkoman Stir-Fry sauce (or to your taste preference) and stir.  Once all combined, your meal is done!

We typically serve this with rice on the side, which either is from leftover rice or cooked fresh alongside the Chicken & Pepper Stir Fry.  We used to add in crunchy noodles (like the ones seen here by La Choy), but we discovered they had trans fat so we stopped using them.  Oh!  We are only making this for two people, so feel free to add in more chicken if you are cooking for a larger crowd.  Also note that you can substitute sirloin steak for chicken if desired, it's good either way.

No comments:

Post a Comment