Prep Time 15 minutes Cook Time 10 minutes
This colorful stir fry recipe can be on the table in less than 30 minutes and is centered around the all-time family favorite: chicken. Plus, the ingredients for this recipe don't cost more than $10 - this is one great cheap eat!
by Rosemary Black
What you'll need
- 1-1/4 pounds boneless skinless chicken breast, cut into 1-inch pieces
- 1 medium red bell pepper, cut into thin strips
- 1 medium green bell pepper, cut into thin strips
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon salt or to taste
- Pinch of black pepper
- Soy sauce to taste
- 1 lemon, cut into wedges, for garnish
Helpful Tip:
Make-Ahead: You can get a head start on this dish by preparing the vegetables up to a day ahead, and storing them in plastic bags in the refrigerator. You can also cut up the chicken a day ahead of time; be sure to store it very tightly covered so it doesn't come into contact with any other food.
Leftovers: This dish is best eaten right after it's made but if you have any leftovers, you can toss them with leftover rice or pasta, and store in the refrigerator for up to 2 days. This makes a great lunch to take to work and heat in the microwave.
Notes:
Serves 4
Variations:
The nice thing about stir-frying is that once you get the basic technique down, you can swap ingredients in and out to fit your budget or the tastes of picky eaters. Substitute turkey tenderloins or beef flank steak for the chicken. Add veggies like broccoli florets, snow peas, asparagus, water chestnuts, or mushrooms depending on whats in season.
How to make it
- In a large wok or skillet, heat 1 tablespoon of oil for 30 seconds.
- Add the pepper strips, chopped onion and chopped garlic and stir-fry for about 5 minutes. Remove the vegetables to a plate.
- Heat the remaining oil in the skillet for 30 seconds. Add the chicken, salt and pepper and stir-fry for about 5 to 6 minutes, until the chicken is done. Stir the cooked vegetables back into the chicken. If you like, add a little soy sauce.
- Divide the stir-fry evenly among 4 plates and serve over steamed rice. Garnish each plate with a lemon wedge.
