Chicken stir-fry with bell peppers

I love making a stir-fry because it’s so simple and quick, and tastes AMAZING. It’s a really convenient dish to make at the end of the week too, because you can then use up whatever leftover vegetables you have, along with some kind of protein and create a really tasty dish.

If I’m making this stir-fry for myself, I usually make it much spicier by adding a few chopped green chillies when sauteing the onions and garlic, and by adding an extra teaspoon of chilli flakes; but since no one in my family is a huge fan of spice in stir-fries, I have to reduce it.

I usually serve this with fried rice, but you can serve it with plain white rice, or even make a wrap using parathas/ chapati/pita bread/tortillas.

 

 

Ingredients

• 3 tbsp sesame oil
• 3 tbsp ginger
• 2 tbsp garlic
• 700g boneless chicken, cut into cubes
• 1 tsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp schezwan chutney
• 1 medium size tomato, sliced thin
• 1 tsp chilli flakes
• ½ tsp cumin powder
• ½ tsp salt
• 2 small onions, cut into wedges
• 2 large bell peppers, chopped

 

In a large wok, heat the sesame oil, add the ginger and garlic and fry until fragrant. Add the chicken, and fry on medium heat until the chicken has browned.  Add the soy sauce, oyster sauce and schezwan sauce. Add the tomato, chilli flakes and cumin powder, stir, cover and cook on medium flame for 5 minutes. Once the tomato has softened, add the salt, onions and bell peppers. Mix well, cover and cook on low for another 5-6 minutes.
Serve hot, with rice.