A lighter KP that cooks up fast. This was adapted from a recipe in Food & Wine magazine.
YOU WILL NEED:
Mix together in a small bowl:
Cut chicken breasts into bite-sized chunks, pat dry and sprinkle with a pinch of kosher salt. Reserve.
In a wok or large skillet heat:
Add to the wok and sauté:
Add the chicken to the wok and cook, stirring frequently, for about 5 minutes, or until browned all over. Transfer to a bowl and reserve.
Add 1 T canola oil to the wok and heat. When hot add:
When the peppers have softened (allow about 5 minutes cooking time), add the chicken back to the wok and stir to combine. Heat thru and cook everything together for a few minutes.
Add the sauce to the pan and cook until thickened, another minute or two. Stir in:
Taste for seasoning and serve with basmati or other long-grain rice.
copyright 2008-2014 Katie Fairbank