Stir-fry Capsicums with Black Pepper Chicken

I used to use a lot of capsicums or bell peppers in my cooking before I was married as they can be eaten fresh or cooked. However, the price of capsicums had increased so much over the years (especially the red ones) so I don't buy them as often now.

Capsicum is quite a flexible ingredient, just like tomatoes. It adds some flavors to cooking and it has lots of nutrients and fibers which is good for health.

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Ingredients

• 1/2 Green capsicum - cut into squares chunks


• 1/2 Red capsicum - cut into squares chunks


• 1 Onion


• 150g Chicken (sliced or cubed)


• Corn flour


• Black Pepper


• Light soy sauce


• 1/2pcs of Chicken or Anchovies stock cube


• Water

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Methods

1. Marinate the chicken with some light soy sauce, corn flour and black pepper and let it stand for about 10 minutes.


2. Heat up wok and saute the sliced onion till fragrant, dump in the capsicums and stir for a few minutes.


3. Add in the chicken and continue to stir, add about 1/4 cup of water and let it simmer for a while either covered or uncover. Then add in the stock cube and continue to stir.


4. When the chicken is cooked, mix a little corn flour with a little water and pour over the mix to thicken the sauce before serving.

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