Chicken and Three-color Pepper Stir-fry Bento

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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
  1. 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.
  2. 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.
  3. Turn the stir-fry from the pan onto a cold plate so that it cools rapidly.
  4. When cooled, pack into the bento box, using the lettuce or shiso leaves as a divider.

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