(Two to four servings)
1 1/2 cups water
1 cup uncooked white rice
2 red peppers, rinsed, deseeded and cut into strips
2 onions, peeled and chopped into strips
1 tablespoon margerine; more as needed
1 breast of chicken, cut into ~1 inch chunks
1-2 tablespoons sesame oil
soy sauce
First start the rice. Pour the water into a sauce pan, and bring to a boil. Add the rice and stir. Cover and simmer at lowest temp for 15 minutes, or until the water is fully absorbed by the rice.
Chop the peppers and onions, then fry them in margerine over medium high heat, in a non-coated, stainless steel frying pan, if possible. Allow the peppers and onions to brown and carmelize a little bit to achieve a nicely flavored dish. Add more margerine if needed.
If you are fast, or if there are two people working, you can dice the chicken while the peppers and onions are cooking; otherwise, prepare the chicken before you start the stir-fry. When the onions and peppers are nicely browned, move them to the sides of the pan, add the sesame oil to the empty space in the center of the pan and allow it to heat for a few seconds. Add the diced chicken to the heated sesame oil, then stir all ingredients in the pan constantly, until all outside edges of the chicken are cooked. Add soy sauce to the stir-fry, and stir so that all ingredients are lightly coated with it. Place a cover over the frying pan, and turn down the flame as much as possible. Allow it to simmer until the chicken is thoroughly cooked, and the peppers and onions are wilted, maybe 5-15 minutes. Serve over a bed of the white rice.
Note: It has been reported that coated cookware can shed their coats, especially at high temperatures. We do not recommend use of coated cookware in this or any of our recipes. We use cast iron or stainless steel cookware. After our cooking adventures, we soak the cookware, then use steel wool scrubbies, brass bristled brushes, and elbow grease to clean it.
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