Chicken and vegetable stir fry
Chef Lola's Kitchen · ♥ 310 likes · 21.7K views · 5 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole yellow pepper
- 1 whole green bell pepper
- 1 whole red pepper
- 2 cloves garlic
- 3 whole tomatoes
- 3 tbsp oil
- 1½ lb chicken
- ½ tsp curry powder
- ½ tsp paprika
- 4 tbsp soy sauce
Cut the tops and bottoms off the bell peppers, cut through the side and cut into strips.
- carrots
- onions
- green onions
Slice the carrots and onions; cut the green onions into fairly big chunks.
- 1 whole habanero pepper
Crush the garlic and chop the habanero, removing the seeds or using half if you want less heat.
Heat oil in a pan over medium to high heat; when very hot, add the chicken and stir fry until about 80% done.
Add the curry powder, paprika and garlic, then the carrots, which take longer than the other vegetables.
After 30 to 40 seconds add the habanero, then the green, red and yellow bell peppers, the onions and the tomatoes.
Adding peppers, onions, tomatoes and soy
Add the soy sauce, mix well and cook 2 to 3 minutes over medium heat until the tomatoes release their juice.
Adjust the seasoning to taste and add the green onions last so they stay green.