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The Spruce / Ana Zelic
Bell peppers and baby corn add color and a sweet flavor to this simple chicken stir-fry. Cooked turkey can be used instead of chicken. If you're new to stir-frying, feel free to check out this page of stir-frying tips.
Ingredients
- 1/2 green bell pepper
- 1 red bell pepper (or 1/2 red and 1/2 yellow bell pepper)
- 1 can baby corn
- 2 tablespoons soy sauce
- 3 tablespoons water (or chicken broth)
- 1 teaspoon wine (or dry sherry)
- 1 teaspoon white sugar
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 garlic cloves (peeled and chopped)
- Oil for stir-frying (as needed)
- 2 cups chicken thighs (cooked and chopped or use leftover turkey meat)
Steps to Make It
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Gather the ingredients.
The Spruce / Ana Zelic -
Wash the bell peppers, remove their seeds, and cut into thin strips.
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Rinse the can of baby corn in warm water and drain thoroughly.
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Combine the soy sauce, water or chicken broth, wine or dry sherry, sugar, and sesame oil in a small bowl.
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Whisk in the cornstarch and set aside.
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Heat the wok and add oil, drizzling it around the sides.
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When the oil is hot, add the garlic, and stir-fry until aromatic.
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Add the baby corn, stir fry briefly, and then add the green bell peppers, red bell peppers. Continue stir-frying.
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Give the sauce a quick re-stir. Make a well in the middle of the wok and add the sauce, stirring quickly to thicken.
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Add the chicken, mix everything together, and serve hot over rice or noodles.
The Spruce / Ana Zelic
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