Are you tired of cooking long bland meals every day? Then this finger-licking stir fry sweet pepper chicken recipe will definitely be worth your time.
WHAT YOU NEED:
1 tablespoon olive oil
750g boneless chicken, cut into cubes
1 onion, cut into thin wedges
2 capsicums, deseeded, cut into cubes
1 teaspoon ginger
1 teaspoon garlic
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1 teaspoon chilli
1 1/2 tablespoons soy sauce
Salt to taste
2 tablespoons tomato paste
Steamed egg rice
WHAT TO DO:
Heat half the oil in a large wok (skillet) over high heat, gently tilting the wok to allow the oil to coat the side of the wok completely.
Cook the chicken in batches, for one to two minutes, until well browned.
Now remove from the wok and set aside. Heat the remaining oil in the wok over medium-high heat.
Add the onion, capsicum, ginger, garlic, tomato paste, chilli and soy sauce, and toss for three to four minutes or until just tender.
Return the chicken to the wok with the combined sauces, and toss until well combined and heated.
Season with salt. Serve with steamed egg rice and a side of chilli sauces of your choice. Enjoy!