Chicken and Pepper Stir Fry

Serves: 4
Prep Time: 30 minutes
Cook Time: 10 minutes
Yum Print
  • 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 small bowl, combine soy sauce, vinegar, corn starch, ginger, garlic and chili paste. Stir to combine and dissolve corn starch. Set aside.

In 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.