- 3 medium red, green, or yellow bell peppers
- 1 1/2 tablespoons salad oil, divided
- 1 1/2 pounds chicken breasts, skinned, boned, and cut into 3/4-inch cubes
- 1 tablespoon fresh ginger
- 1 clove garlic, pressed or minced
- 1 small onion, cut into thin slivers
- 1 cup bean sprouts, rinsed
- 1 teaspoon Asian (toasted) sesame oil
- Safeway SELECT Gourmet Club Soy Sauce
- Hot cooked rice (optional)
- Stem and seed peppers. Cut in thin slivers 2 to 3 inches long.
- Place a wok or 10- to 12-inch frying pan over high heat; when pan is hot, add half the oil. When the oil is hot, add the chicken and stir-fry for 5 minutes until no longer pink in the center; cut to test. Remove chicken from pan.
- Add remaining oil to pan with ginger, garlic, and onion slivers; stir-fry for 1 minute. Add bell pepper slivers; stir-fry until tender-crisp, about 3 minutes. Add bean sprouts and the cooked chicken; stir-fry until the sprouts barely wilt, about 1 minute.
- Mix sesame oil into stir-fry mixture. Spoon onto plates; add soy sauce or salt to taste. Serve over hot cooked rice, if desired.