Chicken, Peppers, Onions, and Carrots

No real good name for this one, but then you already know what you’re getting if you came here from https://raymonds.recipes/category/protein-peppers-and-onions/

Anyways it’s a simple sauce with a brief marinade. In the photo it’s garnished with Sriracha (natch)

Feel free to swap in mushrooms for the chicken. This was modified from Moo Goo Gai Pan, so the mushrooms will be right at home.

Chicken, Peppers, Onions, and Carrots

Chicken, Peppers, Onions, and Carrots
Prep Time10 mins
Cook Time10 mins
Course: Dinner
Cuisine: Chinese
Servings: 4
Calories: 347kcal

Ingredients

The Chicken

  • 1 lb chicken breast or thigh, sliced 2" x 1/8"
  • 1/2 tsp salt
  • 1/2 tbsp soy sauce
  • 1/2 tbsp oyster sauce
  • 1/2 tbsp chinese cooking wine or dry sherry
  • 1/4 tsp baking soda
  • 1 tsp sesame oil

The Veg

  • 1 large carrot cut on a bias, halve any pieces larger than 2"
  • 1 large green pepper chopped into 2" pieces
  • 1 large onion chopped into 2" pieces
  • 4-5 tsp chopped garlic
  • 1 tbsp soy sauce
  • 1/2 tbsp oyster sauce

The Rice

  • 1 cup rice uncooked- then cook it

Instructions

The Marinade

  • Combine all the chicken ingredients in a medium mixing bowl. Massage to fully coat, let marinade at least 20 minutes
  • Heat oil in a large pan on medium-high until shimmering. Add the chicken with marinade and stir fry at medium-high until no longer pink. About 4-5 minutes
  • Remove the chicken from the pan with a slotted spoon, leaving the juice behind.

The Rest

  • Add the remaining ingredients to the pan, toss to coat, cover and simmer on medium-low for 4 minutes
  • Return the chicken to the pan, combine and continue to simmer another 2-3 minutes. Serve over rice.

Nutrition

Calories: 347kcal | Carbohydrates: 45g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1008mg | Potassium: 666mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3193IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 1mg