Receta Chicken with Bell Peppers
I
have been making this for quite some time and it’s a Ree Drummond recipe. The original recipe is
with Beef and here I used chicken instead, but I have tried beef also many
times and both are equally good.... The main thing we love about this curry is that it goes with almost anything like rice,
noodles or even with chapathi..... It can be served as a side dish or as a main
dish after mixing it with some noodles.....
- Chicken
- with Bell Peppers
- 500
- gm boneless chicken, sliced thin
- 2 tbsp packed brown sugar
- 2
- whole red bell peppers, cored and sliced into rings (or use a mix of red,
- yellow, orange and green bell peppers)
- Red
- Pepper Flakes, For Sprinkling
Method:
Mix
together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili
paste.
Place
sliced chicken in the mixture and toss to coat. Set aside.
Heat
1 tbsp oil in a large skillet over medium heat.
When
it is very hot, throw in the onions and cook for less than a minute. Remove to
a separate plate.
Return
skillet to flame, allow to reheat, and add bell peppers and green chillies. Cook
for a minute, tossing, until peppers have brown/black bits but are still firm.
Remove to a plate.
Return
skillet to heat and allow to get hot. Add the remaining tablespoon of oil to
the skillet. Add chicken mixture, evenly distributing over the surface of the
skillet. Allow to sit for 20 to 30 seconds, and then turn with tongs. Cook for
another 30 seconds.
Reduce
heat to low. Add stir fried onions and peppers to the skillet and toss to
combine. Pour in remaining marinated sauce and stir. Allow to simmer on low for
a few minutes. Sauce will slowly thicken. Sprinkle coriander leaves. Turn off
heat and serve.
Note:
If you want to serve it as main dish, cook noodles in boiling water strain and
drain. Then add half of noodles to the chicken and stir fry and add rest of the
noodles and toss together. Serve hot.
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