Wednesday, October 14, 2009

Honey Pepper Chicken Stirfry

2 large boneless, skinless chicken breasts
2 bell peppers, red and orange, preferrably
1/2 C. orange juice
3/4 C. honey
1/2 medium onion, finely diced
2 cloves garlic, minced
1 T. brown sugar
1 T. parsley, for garnish
Salt & pepper

Cut chicken into bite sized pieces. Finely chop bell peppers and onion. In a medium sized mixing bowl, add juice, honey, brown sugar, garlic, and chili powder. Season the chicken with salt and pepper to taste and add to marinade mixture. Let marinade for 1 hour.

Add 1-2 T. oil (not olive oil) to a large, shallow skillet or wok over high heat. Add peppers and onion.

Add chicken and marinade to pan and cook over high for 3-5 minutes, turning over to brown on both sides. Cook an additional 4-8 minutes, until chicken is fully cooked and juices run clear.

Top with parsley.

Serve over white or fried rice.

For some easy variations:
1. Use beef or pork instead of the chicken
2. Add broccoli, bean sprouts, mushrooms (any variety), shredded carrot, or your favorite/seasonal veggie
3. Substitute apple juice with 2 T. soy sauce instead of orange juice
4. Add 1/3 C. BBQ sauce into marinade mixture
5. For some extra heat, add 1/2 tsp. Tabasco or 1/2 tsp. crushed red pepper flakes

Yields = 4 servings.

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