Chicken Green Pepper Stir Fry

1/4 cup vegetable or chicken broth (use 1/2 cup if you like it saucier)
3 tablespoons soy sauce
2 tablespoons red wine
1 tablespoon flour

2 chicken breasts
2 green bell peppers
1 onion
1 teaspoon neutral cooking oil
2 garlic cloves, minced
1 tablespoon fresh ginger, grated

Serves 2-3
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Whisk together broth, soy sauce, wine and flour in small bowl until flour has dissolved. Set aside.

Cut chicken breasts into small 1/2 inch strips. Chop peppers and onion into bite-size chunks. Heat oil in a wok over high heat. Add garlic and ginger and stir until fragrant, about 30 seconds. Add chicken pieces to skillet and stir-fry until white, about 3 minutes. Add bell peppers and onion and and stir-fry until vegetables are crisp-tender and chicken is just cooked through, about 3 minutes. Add broth mixture and bring to boil, stirring constantly. Cook until sauce thickens, about 1 minute. Serve with steamed rice.
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