Share This

Red Pepper Chicken Stir Fry

2 boneless skinless chicken breast, cut into 1/4 in strips against grain
1 tsp baking soda
2 tbsp water

1 tbsp sriracha

2.5 tablespoons tamari
1.5 tablespoon fish sauce
1.5 tablespoon dark soy sauce
1  tablespoon rice vinegar
1 teaspoon Chinese cooking wine
1/2 tbsp white sugar
2 inch piece fresh ginger, chopped
1/2 lime juiced
3 cloves garlic, minced
1 red bell pepper in strips
1 onion cut in strips
1/2 can Water chestnuts, roughly chopped
1. Mix water, baking soda and chicken. Let sit 15 min. Then rinse and dry
2. Mix all sauce ingredients. set aside.
3. In skillet, heat 1 tbsp vegetable oil over high heat. Add chicken. Let sit until cooked 1 side, then flip with tongs. When done move to clean bowl
4. Add 1 tbsp oil to skillet over high heat. Add peppers and onion. Cook until done, slightly crispy. Add chicken cook 1 min more. Then add sauce and water chestnuts. Cook 2 min more
5. Serve over white rice.