And I’m trying to deliver.
Awhile back I asked you, my readers, what you wanted to see more of here on Kitchen Concoctions. The response was pretty unanimous.
More side dish recipes/ideas!
More healthy recipes!
More vegetarian/meatless recipes!
More main dish recipes!
Specifically quick, easy meals.
I totally get it! While for many the summer is more laid back, the summer (and the month of December) is my busiest time of year! Not only are these times my busiest for some of the work that I do, but it is the time of year that I want to have a lot of fun and go to a lot of special events!
Since I don’t want to eat out every day (while eating out on occasion is fun and tasty, it can get expensive, plus eating out isn’t always figure friendly), and because I don’t want to (and sometimes can’t) spend a lot of time in the kitchen after a long day; I need quick easy, affordable meals…. just like you!
So I am making a big effort to bring you more of what you want, of what you need (of what I need!). Stay tuned for new dinner and side dish recipes, some killer recipe round-ups (I have a huge, I mean huge chicken recipe round-up headed your way!) and some ‘recipe re-dos’ with updated photos and tips of some of our favorite recipes I featured early in my years of blogging.
This is one of those recipes! I originally shared this chicken stir-fry recipe back in 2010, and it has become one of our ‘go-to’ dinners ever since! This meal comes together in under 30 minutes and costs less than ten bucks to whip up to serve a family of four! It totally hits the spot when we are craving Chinese take out and is a great family friendly meal! I have even included notes in the recipe below, with different side dish recommendations and suggestions on how to change this meal to fit your tastes and needs. If that isn’t a winner, winner chicken dinner I don’t know what is!
One Year Ago: Cinnamon Honey Whipped Cream
Two Years Ago: Slow Cooker Asian Peanut Butter Pork
Three Years Ago: Peach Pie Fruit Salad
Four Years Ago: Chocolate Ribbon Pie
Five Years Ago: Cake Mix Bread
Chicken and Bell Pepper Stir-Fry
Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4
1/2 cup chicken stock or broth
1 teaspoon cornstarch
1/4 cup hoisin sauce*
2 tablespoons soy sauce
2 tablespoons canola oil
2 large chicken breasts, cut into 1-inch pieces
1 large red bell pepper; stemmed, seeded and thinly sliced
1 large green bell pepper; stemmed, seeded and thinly sliced
2 garlic cloves, minced
1/2-1 teaspoons crushed red pepper
4 green onions, chopped and divided
½ teaspoon each salt and black pepper, or to taste
2 cups hot cooked rice, for serving
In a small bowl combine chicken broth and cornstarch, stirring until cornstarch is dissolved. Add hoisin sauce and soy sauce. Stir until fully combined. Set aside.
Heat oil in a wonk or large saute pan over high heat. Add chicken and cook through for 2-3 minutes. Add bell peppers and cook for 2-3 minutes. Add the garlic, crushed red pepper and approximately half of the green onions. Cook for 1 minute.
Add prepared sauce to pan and mix well. Reduce heat to a simmer. Simmer until the sauce begins to thicken, about 2-3 minutes. Taste and season, as needed, with salt and black pepper. Remove from heat and serve over hot cooked rice. Garnish with with remaining green onions.
*Note: Hoisin sauce can be found on the international food aisle next to the soy sauce. Teriyaki sauce or soy sauce can be substituted for hoisin sauce. Add one orange and/or yellow bell pepper, if desired, to add color and to stretch this meal to serve a family of six or four hungry adults.
Serving Suggestions: Serve this meal as directed, over plain hot cook rice; or change it up with these side dish suggestions. Coconut Rice OR Hawaiian Rice OR Asian Noodles OR Tossed Salad with Carrot Dressing