Cool weather, hearty foods, and crunchy leaves are just a few of our favorite things about fall. Most visually appealing are the deep reds, orange hues, and vibrant yellows of gorgeous autumn leaves, which just happen to be the exact colors of our Sweet Bell Peppers!
And what better way to fall in love with flavor this season than to prepare our simple but deeply satisfying Sweet Pepper Stir Fry?! On its own or atop a bed of steamed rice, this dish will have you wok-ing into this season fully satisfied!
2 tbsp corn starch 4 tbsp low sodium soy sauce 2 tbsp water 2 tbsp honey 1/2 tsp red Thai chili, finely chopped 4 tbsp vegetable oil 1 lb boneless skinless chicken breast, cut into small strips 3 cups white onion, sliced 3 cups sweet bell pepper, roughly chopped 1 cup frozen peas 2 tbsp fresh cilantro, chopped 1/4 tsp sesame oil
In a small bowl, mix corn starch, soy sauce, water, honey and chopped chilies. Set aside. In a large high sided pan or wok over medium high heat add oil.
Season chicken with salt and pepper and add to pan. Let it cook for about 2 minutes, stirring occasionally. Add onions and peppers and sauté for another minute, tossing frequently.
Add peas and cilantro followed by corn starch mixture. Stir until the sauce is fully coating the entire stir fry and the peas are warmed through, about another minute. Finish with sesame oil. Serve hot.