26 January 2010

Stir-Fried Honey-Ginger Chicken with Peppers

From Everyday Food: January/February 2010
This was yummy and quick. I was mean and made Matt eat all the peppers.
1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts or thighs, sliced into 1/4-inch strips
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
3 red, orange, or yellow bell peppers (ribs and seeds removed), thinly sliced (I used a bag of frozen peppers. I think it made it more watery, but I preferred doing it that way).
Cooked rice, for serving- I did brown rice in the rice cooker and it was the most funky texture ever. Not sure if I liked it that way or not. But it gave the dish a more complex flavor.
Fresh cilantro leaves, for serving
In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.
(4 servings)

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