Chicken and Pepper Stir Fry

Serves: 4
Prep Time: 30 minutes
Cook Time: 10 minutes
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Ingredients
  • 2 Tablespoons low-sodium soy sauce
  • 1 Tablespoon rice vinegar
  • 2 Tablespoons corn starch
  • 2 Tablespoons fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 Tablespoon Thai chili paste
  • 2 Tablespoons sesame oil
  • 1 Tablespoon vegetable or canola oil
  • 4 chicken thighs, cut into strips
  • 1 green bell pepper, cut into strips
  • 1/2 red bell pepper, cut into strips
  • 1/2 yellow bell pepper, cut into strips
  • 1/2 cup coarsely chopped cashews, optional

In a small bowl, combine soy sauce, vinegar, corn starch, ginger, garlic and chili paste. Stir to combine and dissolve corn starch. Set aside.

In a wok or large skillet, over medium-high, heat sesame oil and canola oil for 1 minute. Add chicken and stir fry for 3-4 minutes. Add sauce and peppers and stir fry for another 3-5 minutes, stirring frequently.

Serve with brown rice and sprinkle with cashews, if desired.

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