Hot Plate Cooking **** Chicken & Peppers w/ Brown Rice ****

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Have you ever tried to slice a chicken breast with a steak knife–and a rather dull one at that? What about bell peppers or onions? Better yet, try mincing cloves of garlic with the tiny knife on a plastic cutting board that someone else had used as a hot pad. That was my second attempt at hotel room cooking. But where there is a will, there’s a way. I managed to slice all of my vegetables, cut up my protein and whisk up a rather tasty sauce with a fork in a drinking cup. Of course, my hotel issued saute pan was too small to cook everything at one time so I cooked it in batches, first the onions and garlic, followed by my peppers, then finally the chicken cooked with my sauce. Of course, if you have a wok, this dish would be a snap to make and those are the directions I have included below.

I served the “stir fry” over brown rice which I ended up cooking in a pot with a plate set over the top because I didn’t have a lid. I thought my results were quite tasty and can’t wait to make this meal again with a wok on a full-sized stove top (with a rice steamer as well)!

CHICKEN & PEPPERS w/ RICE

For the sauce:

1/4 low sodium soy sauce

2 tablespoons honey

1/4 teaspoon dried chili pepper flakes

Salt and pepper to taste

1 tablespoon sesame oil

3 large garlic cloves, minced

1/2 white onion, thinly sliced

1 red bell pepper, seeded and thinly sliced

1 yellow bell pepper, seeded and thinly sliced

1 orange bell pepper, seeded and thinly sliced

1 whole boneless, skinless chicken breast, cut into bite sized pieces

Brown rice for serving

  • Place the soy sauce, honey, and chili pepper flakes in a small bowl. Using a whisk or fork stir to combine. Set aside.
  • Place the oil in a wok or a large skillet and heat until shimmering.
  • Add the garlic and onion and tossing continually, cook until fragrant, 1-2 minutes.
  • Add the peppers and cook for an additional 1 minute.
  • Generously sprinkle the chicken with salt and pepper then add to the wok. Continue tossing over high heat until the chicken is cooked through and no longer pink.
  • Add the reserved sauce and toss well to combine.
  • Serve over hot brown rice.

Serves 2

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