Chicken Breasts with Red Pepper

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Originally, the recipe includes rice vinegar, cornstarch, and lettuce leaves (instead of couscous): commonamericanrestaurant.com/317624/chicken-stir-fry-wraps

Ingredients

Salt - to taste
Skin-On Chicken Breasts - 14.1 oz
Ground Black Pepper - to taste
Onion - 1 head
Orange Bell Peppers - 1 piece
Garlic - 2 cloves
Grated Ginger Root - 1 tablespoon
Soy Sauce - 3 tablespoons
Wheat Flour - 1 teaspoon
Olive Oil - 1 tablespoon
Red Long Chili Peppers - ½ teaspoon

Step by Step guide

Step 1

Heat the oil in a skillet. Cut the chicken breasts into thin pieces and season with salt and pepper. Sauté over high heat for 2-4 minutes. Transfer to a plate.

Step 2

Reduce the heat. Add the chopped bell pepper and onion (sliced into half-rings) to the skillet. Cook for about 5 minutes, stirring constantly, until the vegetables are soft and the onion is golden.

Step 3

Keep the skillet over medium heat and add the ginger, garlic, and ground red pepper. Sauté for about a minute. Pour in the soy sauce and flour mixed with a tablespoon of water. Add the chicken, stir, and cook for a couple more minutes. Couscous makes an excellent side dish.