Chicken and Bell Pepper Sauté

Procedure

1. 1
   Heat 15mL of cooking oil in a large skillet or wok over medium-high heat until it begins to shimmer.
2. 2
   Sauté the thinly sliced chicken fillets until they are lightly browned and fully cooked through.
3. 3
   Remove the chicken from the pan and set it aside to prevent it from becoming tough while you prepare the vegetables.
4. 4
   Sauté the minced garlic and sliced onions in the remaining oil in the same pan until the onions are soft and translucent.
5. 5
   Add the red and green bell pepper strips to the pan and stir-fry for 2 to 3 minutes over high heat until they are tender yet still crisp.
6. 6
   Whisk together 100mL of water, 10mL of soy sauce, and 5g of cornstarch in a small bowl until the mixture is smooth.
7. 7
   Sprinkle the entire 8g of Menu Chicken Powder Mix 8G into the water mixture and stir thoroughly to create a concentrated savory sauce.
8. 8
   Return the cooked chicken to the pan with the bell peppers and pour the Menu Chicken Powder Mix 8G sauce over the ingredients.
9. 9
   Toss the mixture continuously over high heat for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats the chicken and peppers.
10. 10
    Season the sauté with a pinch of ground black pepper to taste and serve immediately while the peppers are vibrant.
11. 11
    Enjoy the dish hot, ideally paired with a fresh bowl of steamed rice.