You can spice up this versatile and colorful stir-fry by adding some hot pepper sauce such as sriracha to taste. To ensure fast and even cooking, cut the peppers into small, regular cubes.
- Yield: 1 Serving
- ½ Tbsp olive or other vegetable oil
- 3 Tbsp roughly chopped green onion
- 2 tsp peeled and finely chopped fresh ginger
- ⅓ each medium-sized red, green, and yellow sweet peppers, de-seeded and cut into ½ inch (1 cm) chunks
- salt, for sprinkling
- 2 oz (60 g) boneless, skinless chicken breast, cut into ½ inch (1 cm) chunks
- black pepper, to taste
- 1 Tbsp soy sauce
- lettuce or shiso leaves used as dividers, optional
How to Make It
- Heat the oil in a frying pan over medium heat. Add the green onion and ginger and stir-fry for 1–2 minutes until the oil is fragrant. Turn the heat up to the highest setting and add the peppers to the pan. Stir-fry with a spatula or long chopsticks. Sprinkle in some salt this draws out moisture from the vegetables and cooks them a bit faster. Continue stir-frying for 4–5 minutes, until the peppers are cooked.
- Push the vegetables to the sides of the pan, and add the chicken to the exposed bottom. Leave for a couple of minutes, then turn over to cook the other side. Stir everything together, and add black pepper and soy sauce.
- Turn the stir-fry from the pan onto a cold plate so that it cools rapidly.
- When cooled, pack into the bento box, using the lettuce or shiso leaves as a divider.