Chile-Ginger Chicken
and 3 Bell Pepper Stir Fry

Serves 4

 

• 1 pound boneless, skinless free range or organic dark chicken meat, cut into ˝- inch dice

• 1 large white onion, cut into ˝- inch dice

• 1 red bell pepper, cut into ˝- inch dice

• 1 yellow bell pepper, cut into ˝- inch dice

• 1 green bell pepper, cut into ˝- inch dice

• 1 tablespoon naturally brewed soy sauce

• 4 tablespoons Chile-Ginger Oil, plus additional for garnish

• Kosher salt and freshly ground black pepper

• Serve with steamed jasmine rice

In a wok or sauté pan coated with 2 tablespoons of Chile-Ginger Oil over high heat, wok stir the chicken until barely cooked through, about 5 minutes. Remove chicken and set aside.  In the same wok, add 2 more tablespoons of Chile-Ginger Oil and wok stir the onions for 1 minute.  Add the bell peppers and naturally brewed soy sauce and sauté for 1 minute.  Add chicken back to the wok, heat through until cooked and serve.