Stir-Fried Chicken and Sweet Bell Peppers

The colorful sweet bell peppers are not just beautiful to look at but also carry lots of nutrition, such as vitamins A & C and a ton of fiber. A study at the Mayo Clinic suggests that extra fiber will fight against colorectal cancer. The crunchiness of sweet bell peppers is good for snacking and stir-frying dishes with very low calories. I have this easy recipe just to prove it.

Ingredients:
1/2 lb chicken breasts, finely shredded
2 cups shredded tri-colored peppers – red, orange, and yellow
1/2 cup white onions
Oil for stir frying
Marinade:
1 tbs soy sauce
1 tbs cooking wine
1 tbs cornstarch
Sauce:
1 tbs miso paste
1 tsp fresh ginger, minced
1 clove garlic, minced
1 tsp sugar
1 tbs soy sauce
1/4 cup water
Thickening:
2 tbs water
1 tsp cornstarch
Garnish: green onions and cilantro

Directions:
Combine the marinade ingredients in a bowl and mix well. Add the chicken breasts and 1 tbs of oil to this mixture and marinate for 30 minutes.
Prepare the sauce and the thickening agent in separate bowls and set aside.
Heat 1 tbs of oil. Briefly stir-fry bell peppers with a splash of water to make the peppers crispy. Remove from the wok onto a plate. Clean and dry wok. Then heat 1 tbs of oil and stir-fry white onions and chicken for a few minutes or until chicken is no longer pink. Add the sauce ingredients, stir, and cook for 3 minutes on medium heat. Turn the heat to high again and pour the thickening agent into the wok and return the bell peppers with the chicken. Quickly stir and add green onions and chopped cilantro. Serve over hot, cooked rice.