Sweet Pepper Chicken With 5-Spice |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Came from Rachael Ray's show. Ingredients:
1 1/2 cups brown rice, cooked to package directions |
2 tablespoons cooking oil |
1 1/2 lbs boneless chicken thighs, cut into bite-size chunks |
salt and coarse black pepper |
2 sweet bell peppers, seeded and cubed into bite-size pieces |
1 sliced onion |
1 inch minced gingerroot |
3 -4 garlic cloves, finely chopped |
1 1/2 teaspoons chinese five spice powder |
3 tablespoons dry sherry |
2 tablespoons honey |
1/4 cup tamari soy sauce, eyeball the amount |
3/4 cup chicken stock |
1 tablespoon cornstarch |
1/4 cup chopped chives |
Directions:
1. Heat about 1 tablespoon of oil over high heat in nonstick skillet and add chicken seasoned with a little salt and lots of black pepper. Stir-fry chicken until browned and remove to a plate.
2. Add another tablespoon of oil and allow to heat until it ripples and begins to smoke. Then add peppers, onions or shallot and stir fry 2 minutes. Add ginger, garlic and 5 spice powder and season vegetables with a little more black pepper. Add sherry and shake pan for 30 seconds, then add honey or agave, Tamari and stock. Stir corn starch into a little water to dissolve, then add to sauce and thicken 1 minute. Slide chicken back in heat through a minute more.
3. Serve chicken with rice and garnish with chives.
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