Richard Parker’s Chicken
Whip up this Indian-inspired dish in a flash. Mouth-watering juicy chicken tenders sauteed with a medley of peppers and onion. Make it a meal by serving a healthy dollop of steamy rice along side.
Ingredients:
3 tbsp vegetable oil-use olive oil
2 tbsp minced peeled fresh ginger
4 large garlic cloves, minced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 medium-size red onion, thinly sliced crosswise
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 garam masala (at most supermarkets, in spice section)
1/4 turmeric
1/4 tsp dried crushed red pepper (optional)
3 green onions, thinly sliced
Lemon slices
Heat oil in large nonstick skillet over medium-high heat. Add ginger and garlic; stir 30 seconds. Add all bell peppers and onion; saute until golden, about 5 minutes. Add chicken and all spices to skillet; sprinkle with salt and pepper. Saute until chicken is cooked through, about 4 minutes. Transfer to bowl. Sprinkle with green onions. Garnish with lemon slices; serve.
