April has brought on so many showers and nothing makes yearn for tea and Chinese takeaway. In the mornings, trees are draped with a pink hued sunlight and then afternoons invite thunderstorms and rain into the evening. I don’t mind since these spring showers bring blossoms and flowers. In the midst of storms, billowy trees, the pungent smell of earth, I seek comfort. Either with a blankey with tea and a novel or with a bowl of soup or a spicy take out!
The reason why my mind goes straight to Chinese takeaway is because of a trip my family and I took when I was in primarily school to Washington, DC in early spring. My brother and I stook in the balcony reaching out with out little arms to touch the rain, we were anxious to jump in the puddles, and take in the city at the same time. Slightly chilly, super damp, and pretty dark were the weather conditions. We ran into the hotel room and changed into warmer clothes and watched my father walk in with a brown bag with piping hot Chinese take out.
We love the aromatic sticky rice and the comfort from the egg drop soup. What I remember most was the sweet pepper and chicken stir fry as it was sweet, salty, sticky, and lightly spiced. I ate the sweet pepper and chicken stir fry with the sticky rice. The pepper reminded me of the warmer days ahead and the warmth and comfort of the dish kept me present as a reminder to enjoy the rain and cooler spring day.
It’s crazy how such a simple dish like the sweet pepper and chicken stir fry triggers memories from ages ago. Do you have such a dish for you?
Notes About the Recipe
- Feel free to use whatever vegetable here that are in season! This dish works particularly well with zucchini and broccoli too.
- I prefer to use chicken thighs because I think they’re tender, juicy, and more flavorful. Chicken breast can be used instead.
- Garnish with sesame seeds, chopped spring onions, and fresh cilantro!
4 Servings
Sweet Pepper and Chicken Stir Fry Recipe
ingredients
- 4 chicken thighs, cut in thick slices
- 4 tablespoons light soy sauce, divided
- 6 garlic cloves, minced
- 1 inch piece ginger, chopped
- 1 tbs toasted sesame oil
- 3 tsp ground black pepper, divided
- 2 tbs oyster sauce
- 1 tbs rice wine vinegar
- 1/2 cup water
- 1 tbs cornstarch
- 3 tbs vegetable oil
- 1 large onion
- 2 medium bell peppers, sliced into strips
- pinch of white pepper
method
In a bowl, combine the chicken thighs, 2 tablespoons light soy sauce, 2 minced garlic cloves, 1 tablespoon sesame oil, and 1 teaspoon black pepper.
Whisk together the oyster sauce, remaining soy sauce, rice wine vinegar, water, cornstarch, and set aside.
In a wok over medium-high heat, add 2 tablespoons vegetable oil. Add the marinated chicken pieces and cook for 3 minutes on each side. Remove the pieces from the pan and set aside.
Add the remaining vegetable oil to the pan and add the onions and bell peppers. Toss them in the pan for 2 minutes as they slightly cook. Then toss in the ginger and garlic and cook for an additional 2 minutes.
Add the chicken pieces, juice from the dish, and sauce mixture to the wok. Toss everything well and simmer for 2 minutes until the sauce thickens and coats the chicken well. Serve hot with steamed rice on the side.
