Spicy Pepper Chicken Over Steamed Rice

• portions: Servings: 4 | Calories:
• temps actif: 10mins
• temps total: 25mins

Ingrédients

1 tablespoon olive oil

1 1/2 pounds boneless, skinless chicken breast, cut into bite-size pieces

1 small onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

3 cloves garlic, minced

1 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup chicken broth

1/4 cup soy sauce

1 tablespoon cornstarch

1 tablespoon water

3 cups cooked steamed rice

2 tablespoons chopped parsley or green onions, optional

Instructions

Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 6 minutes until lightly browned.

Add onion, red bell pepper, and green bell pepper. Cook for 4 to 5 minutes until softened, then stir in garlic, paprika, chili powder, garlic powder, onion powder, salt, and black pepper. Cook for 30 seconds.

Pour in chicken broth and soy sauce, then stir well and bring to a simmer for 2 to 3 minutes.

In a small bowl, mix cornstarch and water. Stir it into the skillet and cook for 2 to 3 minutes until the sauce thickens.

Spoon the spicy pepper chicken over steamed rice and sprinkle with parsley or green onions if using. Serve hot. Store leftovers in the fridge for up to 3 days.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes