Guam…

Sunday, January 20 –

I actually did this dinner a week ago but I forgot to write it up. Sorry about that!

There was three of us for this dinner: YoursTruly, BestestFianceEver, and TroubleWalking. It was a wonderful, quick, filling recipe for a cold, rainy day. And, well, there was cribbage to play, so I wanted to be done photocooking as quickly as possible.

Chicken breasts cut into thin strips, green and red bell peppers cut into thin strips, and an onion also cut into thin strips. See a pattern here? Heat oil, add chicken and garlic, stir and flip to get the chicken cooked through. Add the peppers and onion, mix thoroughly. Make the sauce mix, pour over the top of the chicken and veggies. At this point I strayed from the recipe a little bit and I added crushed red peppers for kick and a little more black pepper. I covered the pan and let it cook for a few minutes (five, maybe?) and the sauce was good and bubbly.

I should say that I started the rice in the rice cooker before I started cooking the chicken. So when the chicken and veggies were done, so was the rice.

Dinner was served in bowls – rice first, then the chicken, veggies, and sauce dumped over the top. It was hot, slightly spicy, simple, and delicious. I highly recommend this dinner if you’re looking for a warm, filling dinner on a cold night. Double yum! If I were to make it again the only thing I would add is fresh ginger. Definitely going on my to-make-again list!

Guam
(recipe borrowed from the cooks at: www.pereda-family.tripod.com)

Pepper Chicken

Start your rice and prepare your chicken, vegetables and sauce before you start cooking. The actual cooking goes quickly.

  • 1 pound boneless, skinless chicken breast
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 medium onion
  • 3 large cloves garlic, about 1 tablespoon minced
  • 16 ounces (or so) reduced-sodium chicken (or beef) broth
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon (freshly ground) black pepper
  • 2 tablespoons olive or canola oil

1. Cut chicken across the breast in thinnest possible strips.

2. Core and seed bell peppers, and cut them in thin strips. Slice the onion thinly, and mince garlic.

3. In a bowl, combine broth, soy sauce, cornstarch, salt and pepper. Stir to remove lumps from cornstarch. and set aside.

4. Heat wok or skillet over high heat for one minute. Add oil, let it heat through, then add chicken and garlic.

5. Stir until chicken is opaque (two minutes or so) then add peppers and onions and stir one or two minutes.

6. Stir chicken broth mixture again to distribute cornstarch, and add to pan. Stirring frequently, bring mixture to a boil.

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About devouringworldbites

A girl on a mission to cook, eat, and write about the world, one country at a time. View all posts by devouringworldbites

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