Chicken & Pepper Stir-Fry
Ingredients
8 oz of Chicken (breast or thigh), I used 7 boneless, skinless thighs
1 tsp black pepper
2 TBSP neutral oil, divided - I use either Avocado or Olive oil
1 Red bell pepper cut into cubes
1 Green bell pepper cut into cubes
3 cloves of garlic minced
1/4 cup of brown sugar
1/2 cup low sodium soy sauce
2 tsp sesame oil
1 tsp ground ginger
1 tbsp Sriracha (or your favorite hot sauce)
1 tbsp cornstarch
1 tsp toasted sesame seeds
Instructions
Optional step: Cut chicken into strips or cubes, cover with baking powder. This is called velvet chicken and will tenderize. Depending on time I leave for 30 minutes to 3-4 hours. I always rinse my chicken if it’s going into a stir-fry, people look at me like I’m crazy when I do this but it’s a texture thing for me.
When ready to start cooking, sprinkle chicken with pepper
Make the sauce - whisk garlic, brown sugar, soy sauce, sesame oil, ginger, Sriracha and cornstarch
In a skillet over medium-high heat, add one tbsp of neutral oil. Add diced bell peppers and cook for 2 minutes until crisp. Remove from pan and set aside
Increasing heat to high, add in second tbsp of oil, then your chicken to quickly sear the chicken on each side. Reduce to medium-high and continue to cook until no longer pink and browned on all sides.
Add peppers and sauce into skillet, simmer for 1-2 minutes. If sauce gets too thick, add water
Sprinkle with toasted sesame seeds, can even add some chopped cilantro
Notes & Substitutions
I did not use fresh bell peppers. I used frozen bell pepper and onion mix from superstore, cut into smaller cubes
I added 1 cup of cauliflower rice directly to the skillet at the same time I added the sauce (step 6 above)
I subbed brown sugar for Swerve brown sugar substitute
Calories and Macros are approximate using My Fitness Pal
Based on 6 Servings
Calories = 211
Fat = 10.1 G
Net Carbs = 14.2 G
Protein = 21.3 G
