Asian-ish Chicken

  • 2 Boneless Skinless Chicken Breasts sliced in long thin strips
  • 1 Red Sweet Pepper
  • 1 small-medium onion
  • White wine
  • Chicken Broth
  • 3 Scallions
  • 1 tsp Fresh Grated Ginger
  • 1 Clove Garlic minced
  • 1Tbs sesame oil
  • About 2-3 tsp soy sauce, or soy sauce substitute like Bragg’s Liquid Aminos or San-J Organic Tamari (Wheat Free)
  • Sesame seeds (Optional)
  • 3 tsp Corn Starch (Optional for thickening sauce)

Place Chicken in ziplock bag and pound with flat end of meat tenderizer to desired thickness. Add diced scallions, ginger and soy sauce. Close bag and massage marinade into chicken. Place in fridge for 20 minutes or more.

Heat a large frying pan and heat the sesame oil. Once hot add the onion and pepper. Stir periodically for 5 minutes then cover to steam and soften for about 8-10 min. Or if you like your onions and peppers to be more crispy add the garlic at this point and saute about a minute. Once the garlic becomes fragrant add 1 cup white wine and 1/2-1 cup chicken broth. Heat through to simmering on medium heat and add chicken, with or without marinade. Cook for about 10 min or until chicken is cooked through.

Optional: Once cooked, remove chicken, peppers and onions from pan. Mix about 3-4 tsp of cornstarch with 1/4 c water thoroughly. Slowly whisk this into the pan with the wine/broth mixture. Allow to heat for a few minutes to thicken and add back the chicken, peppers and onions to pan.

Remove from heat and allow to sit for about 5 minutes before serving. Sprinkle with sesame seeds to garnish.  ENJOY!

For the brussels sprouts recipe shown here please see: Roasted Brussels Sprouts

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