Pepper Stir Fry

We're still methodically going through the produce aisle, one item per weekly shopping trip. This week's purchase was a package of organic bell peppers. Normally, I just keep some chopped peppers in the freezer to use as seasoning in various dishes. However, we decided we ought to make these peppers the star of the show. Here's the recipe we tried.

Chicken Pepper Stir Fry

• 1 pound chicken breast, cut in 1" cubes
• 1/4 cup soy sauce, divided
• 1 tablespoon sesame oil
• 1 teaspoon black pepper
• 1 teaspoon minced garlic
• 2 tablespoons vegetable oil, divided
• 2-3 tablespoons cornstarch, divided
• 2 bell peppers, cut in 1/2" pieces
• 1 onion, cut in 1/2" pieces
• 4 cloves garlic, minced
• 1" piece ginger root, minced
• 1/2 cup water
• 1/4 cup oyster sauce
• 1 tablespoon rice vinegar

Marinate the chicken breast in 2 tablespoons soy sauce, and the sesame oil, pepper and minced garlic, for at least 15 minutes. (We did this for several hours; less time might have been better.) Drain and toss with enough cornstarch to coat lightly. Heat 1 tablespoon oil in a wok and stir fry the chicken until golden. Remove and set aside. In the same pan, heat the second tablespoon of oil and stir fry the peppers and onions. After a few minutes add the garlic and ginger root. Meanwhile make a sauce by dissolving one tablespoon cornstarch in the water, then mix in the oyster sauce, two tablespoons soy sauce, and the vinegar. Add to the vegetables with the chicken and heat through. Serve over rice; sprinkle with sesame seeds if desired.

We think adding pineapple chunks to our leftovers will be quite delicious.