I was cooking for just my daughter and I this night so I made a smaller portion than usual. This will feed two adults, feel free to double or triple it depending on your needs!
Peppered Chicken (or Beef)
3 chicken breast, cut into bite size pieces
1 bell pepper
1/2 large onion
1/4 cup of low sodium soy sauce
1/3 cup of water
3 Tablespoons flour
Salt, Pepper to taste
drizzle of olive oil
Minute rice (prepared to box directions)
1. Heat olive oil in skillet on High until oil is hot. Cut up bell pepper and onion into strips and add into skillet with chicken chunks. Add in 1/4 C. of soy sauce and salt and pepper. I add a LOT of pepper, because I like the flavor with the soy sauce. But use your own judgement on how your family would like it (Also, I used low sodium soy sauce, but use whatever you like. If using higher sodium sauce, just cut back on salt added to the pan)
Also, I left the onion in large pieces too, Miss M and I aren't really a fan of eating them but love their flavor!
2. Cook on High until the chicken is browned on both sides and the peppers and onions are no longer firm. The sauce should be thicker and look similar to this:
3. At this point we need to thicken the sauce further, so it makes a yummy soy gravy to put over the top of rice. Put the flour and water into a jar with a lid and shake until combined and no lumps are visible. You can also stir the two together with a whisk or a fork. You just want there to be no lumps of flour left, because they are virtually impossible to get rid of once they are in the hot pan!
4. Pour flour/water mixture into the pan and mix with existing sauce, then cover with lid and simmer on Low.
5. This will take about 10 minutes for chicken to be fully cooked and the sauce to thicken. Stir occasionally.
6. Meanwhile, start making the rice. I used Minute rice, and added slightly less water than the box calls for.
Once it's done it looks like this:
Looks good, right? And sooooo easy! My mom would be proud!
