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Chicken & Pepper Stir-Fry Recipe

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This recipe for Chicken & Pepper Stir-Fry is from Momma Kate's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Chicken Breast Chopped 1" Cubes
1 in Square Fresh Ginger Grated
2 C Basmati Rice
1 Diced Pablano Pepper
1 Bunch of Chopped Scallions
4 Cloves Diced Garlic
1/4 C Ponzu Sauce
1/4 C Reduced Sodium Soy Sauce
1/4 C Sweet Thai Chili Sauce
1/3 C Water
2 tbsp Cornstarch
1 tsp Salt
1 tsp Pepper
2 tbsp Butter
2 tsp Sugar
1 tbsp Cooking Oil
Directions:
Directions:
Add half the ginger to a heated skillet. Cook until fragrant about 1 min. Stir in rice and 1 1/2 C water with salt. Cook for about 18 min.
In a bowl combine all sauces, sugar, 1/4 C water, and 1 tsp cornstarch.
In a small bowl coat chicken with cornstarch, salt, and pepper to taste. Cook chicken in skillet until browned, about 4-6 min. Remove the chicken from the pan.
Heat a drizzle of oil into the pan on medium heat. Add chili pepper, salt , and pepper to taste for about 3-5 min. Add scallion whites, garlic, and remaining ginger. Cook for another min.
Add chicken and ponzu mixture to the pan. Cook stirring until sauce has thickened. Add 1 tbsp butter until melted.
Fluff the rice and stir in 1 tbsp butter then serve.

 

 

 

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