Leftover Chicken Stir Fry With Bell Peppers Recipe

Leftover Chicken Stir Fry With Bell Peppers Recipe

Chime peppers and infant corn include shading and a sweet flavor to this straightforward chicken sautéed food. Cooked turkey can be utilized rather than chicken. In case you're new to sautéing, don't hesitate to look at this page of pan-searing tips.

Absolute: 15 mins - Prep: 5 mins - Cook: 10 mins - Yield: Serves 4


1/2 green ringer pepper

1 red ringer pepper (or 1/2 red and 1/2 yellow chime pepper)

1 can infant corn

2 tablespoons soy sauce

3 tablespoons water (or chicken stock)

1 teaspoon wine (or dry sherry)

1 teaspoon white sugar

1/2 teaspoon sesame oil

1 teaspoon cornstarch

2 garlic cloves (stripped and cleaved)

Oil for pan-searing, as required

2 mugs chicken thighs (cooked and cleaved or utilize extra turkey meat)


1-Wash the ringer peppers, evacuate their seeds, and cut into flimsy strips.

2-Rinse the jar of infant corn in warm water and channel completely.

3-Combine the soy sauce, water or chicken stock, wine or dry sherry, sugar, and sesame oil in a little bowl.

4-Whisk in the cornstarch and put aside.

5-Heat the wok and include oil, sprinkling it around the sides.

6-When the oil is hot, include the garlic, and pan fried food until sweet-smelling.

7-Add the child corn, pan sear quickly, and afterward include the green ringer peppers, red chime peppers. Proceed with pan-searing.

8-Give the sauce a speedy re-mix.

9-Make a well amidst the wok and include the sauce, mixing rapidly to thicken.

10-Add the chicken, combine everything, and serve hot over rice or noodles.