There are days when I am low, bogged down by work and so tied up with the regular schedule. And then there are days when I am home, with myself, reading a book, or watching television and I am inspired. Of late, there have been few such days; today was one. I had a heavy breakfast where I experimented with Baked Eggs in a Spicy Tomato Sauce. Will recreate it soon and put it up on the blog! And then, by 3:30 pm I was hungry again and wanted a stir fry. Having just regular veggies in the fridge, I just used capsicum and some chicken from the freezer, and made a delicious Chicken and Pepper Stir Fry with Rice. The result was so delicious that I rushed to note down the ingredients before I could forget them!
Asian Chicken and Pepper Stir Fry
Asian stir fry with steamed rice...
Marinate the chicken in the ingredients (use half the garlic) mentioned above.
In a wok/kadhai, add 2 tbsp oil and on a high heat quickly saute the ginger, garlic and green chillies.
Then add the onions and saute well.
Finally, add the capsicum till just cooked and set aside.
Now, in the same wok, add the rest of the oil and put in the rest of the garlic and the red chillies.
Saute on a high heat and quickly add in the chicken and keep sauteing till the chicken is tender.
Add the rest of the honey and onion mixture.
Toss till it all comes together. Add the stock cube and mix.
Garnish with fresh coriander leaves and serve on a bed of rice or noodles!
The recipe is simple and really easy to make. It follows the rules of oriental cooking of a perfect balance of sour, sweet, spicy and salty. If you are a vegetarian, you can replace the chicken with Mushrooms, Paneer or even Tofu. You may also use only vegetables like baby corn, pepper, broccoli, etc.