Chicken Stir Fry With Red and Green Peppers Recipe

Name: Leftover Chicken Stir-Fry With Bell Peppers
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
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 )

Prep: 5 mins

Cook: 10 mins

Total: 15 mins

Servings: 4 servings

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Nutrition Facts (per serving)
365	Calories
24g	Fat
12g	Carbs
29g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	365
% Daily Value*
Total Fat 24g	31%
Saturated Fat 5g	27%
Cholesterol 145mg	48%
Sodium 681mg	30%
Total Carbohydrate 12g	4%
Dietary Fiber 2g	6%
Total Sugars 4g
Protein 29g
Vitamin C 72mg	358%
Calcium 29mg	2%
Iron 2mg	10%
Potassium 488mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a recipe for those times when you have some cooked chicken or turkey leftovers but not a lot. To make it a full entrée, you need to stretch it with other ingredients.

Bell peppers and canned baby corn add color and a sweet-and-savory flavor to this simple stir-fry. The soy sauce and sesame oil give the dish a slight Chinese touch. If you want to add more vegetables, try a few broccoli florets. Instead of chicken thighs, you can use any other boneless chicken.

A wok is ideal for stir-fries like this for a number of reasons. The large size and the shape of the wok gives you room to push the already cooked food up the sides while the rest of the food continues to cook in the center of the wok. Also, a wok uses less oil than a frying pan or a skillet. This recipe calls only for half a teaspoon oil. Because of the depth of the wok, there is no splattering, which occurs mostly when you add the sauce.

This is a speedy dinner. Prep time included, it is ready in about 15 minutes. But while cooking in a wok is quick, it requires your full attention and frequent stirring. If you are new to stir-frying, check out these stir-frying tips.

Serve this stir-fry with plain white or brown rice or Asian noodles.

Leftovers keep in an airtight container in the fridge for two to three days.