Wednesday, January 25, 2012

Chicken with Peppers and Ginger (Pollo con pimientos al jenjibre)

This dish features a flavorful sauce  that combines ginger, soy sauce and vinegar.  It is very easy to prepare and great served with avocados and either basmati rice, cous cous, pasta or flour tortillas. I make it in a wok on high temperature but using a large pan would work equally well.


4 chicken breasts, cut into thin strips
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 green pepper, cut into thin strips
1 red onion, sliced
3 tablespoons garlic, minced
1 1/2" fresh ginger, grated
1/4 cup soy sauce
1/2 cup sherry vinegar or red wine vinegar
3/4 teaspoon cayenne pepper
1 teaspoon sesame oil
2 tablespoons olive oil
2 tablespoons flour
1/4 cup water

Cut the chicken, peppers, and onions and place in a large bowl.  Add the garlic, ginger, soy sauce, vinegar, cayenne pepper,  and sesame oil and set aside for 15 minutes.  Then heat the olive oil on in the wok, add all of the ingredients and cook on high heat, stirring frequently.  When the chicken is done and the peppers are tender, add the water and flour and stir well  to thicken the sauce. 

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