Stir-fry is so easy that I’ve never bothered posting a recipe, but this week’s version ended up fun and seasonal-looking. I usually use chicken, water chestnuts, bamboo shoots, and fresh or frozen broccoli, but this time I went for a clean-the-fridge approach with our plethora of aging peppers (thank you, Sprouts, for 3/$1 bell peppers!).
Fall Harvest Stir-Fry
In a wok, heat a little oil and add:
2 boneless, skinless chicken breasts, cut into bite sized pieces
3 cloves garlic, minced
one yellow, one orange, and one red bell pepper, sliced
Add additional seasonings to taste (I add several splashes of soy sauce and one big shake of ginger powder). Stir occasionally until chicken is cooked through. Serve over rice.