Stir-Fried Chicken with Broccoli and Peppers

Asian-inspired

Ingredients

- Spicy red pepper: 1, diced
- Pointy bell pepper: 2, diced
- Ginger: Thumb-sized piece, finely chopped
- Garlic: 6 cloves, finely chopped
- Broccoli: 1 head, cut into florets
- Peanut oil: As needed
- Soy sauce: To taste
- Chicken: 1 kilo, cut into strips a finger thick
- Salt: To taste
- Sugar: To taste
- Flour: Gluten-free, corn, or rice flour for coating
- Three bags of rice

Prep

1. Dice the spicy red pepper, pointy bell pepper, and ginger.
2. Finely chop 6 garlic cloves.
3. Put water on for the rice.
4. Cut the chicken across the grain.

cooking

1. Start the rice cooking
2. In a frying pan, heat a bit of peanut oil.
3. Add the ginger and spicy red pepper to the pan
4. Fry gently until aromatic.
5. Turn up the heat and add the diced bell pepper. Sauté on both sides.
6. In another frying pan, fry the broccoli in peanut oil. Add soy sauce and mix in a small amount of ginger and red pepper.
7. In a large bowl mix the chicken pieces with salt and a bit of peanut oil.
8. Add 4 finely chopped garlic cloves.
9. In the pan with the bell pepper add some water to create a sauce. Add water, sugar, and salt to taste. Turn the heat off.
10. Scoop four table spoons of the sauce on the chicken.
11. Stir the chicken pieces around the bowl to coat it lightly with this sauce.
12. Gradually coat the chicken with a thin layer of gluten-free, corn, or rice flour.
13. Remove the broccoli from the frying pan and put to the side.
14. In the same pan, add more peanut oil and heat.
15. Add the coated chicken to the pan in a single layer, ensuring each piece has contact with the pan.
16. Sprinkle some flour on top while frying. Flip the chicken once or twice until just cooked through. It should remain tender and the flour should be light brown.
17. Bind the bell pepper sauce with corn flour to thicken it and heat it back up. It should not boil.
18. Plate the cooked chicken with rice, the thickened pepper sauce. And the fried broccoli.

Story

This dish is a flavorful take on southern fried chicken, with fresh vegetables and a sweet sauce inspired by Asian flavors. It balances spicy and savory notes with the crunch of fresh broccoli and peppers, making it a perfect weeknight dinner option.