The other day I walked into the grocery store and what did I see? The best-looking peppers – large, shiny, obviously fresh, and multiple colors – green, red, orange, yellow. I started to think about how I could utilize them in my meal planning. Immediately, I thought of a couple of recipes, one of which I am detailing below. I hope you will try it and enjoy it as much as we have.

Chicken Stir Fry

- Wash and clean the 4 kinds of peppers, cutting in strips. This makes for a very colorful presentation.

- Cut your chicken breasts in 1/2” cubes or so. Allow at least one breast for each person served.

- Julienne some carrots; dice celery; slice mushrooms; small chunks of broccoli florets; water chestnuts and bamboo shoots are optional items; walnuts or cashews are a good addition for the table.

- Use a small amount of olive oil and a drop of sesame oil; cook the chicken until almost fully done. Remove to a soup bowl.

- Place the celery and carrots in the wok and stir fry for about 2 minutes; then add the peppers and stir fry for another 2 minutes; add the mushrooms and broccoli and stir for another 2 minutes. If using water chestnuts and/or bamboo shoots, add at this time.

- Add the chicken back into the wok and stir-fry all together for about 2 minutes. Add a drop or two of soy sauce.

- Have some cooked rice ready – white or brown, your favorite.

I always buy the Chinese Noodles from the Rice Garden at Bashas’. They add a crunchiness, along with the nuts you might have on the side.

An egg roll per person is a nice touch and having the soy sauce on the table adds to the experience.

I like Plum Wine with this meal or hot tea is a good accompaniment.

If you think of it, get fortune cookies; they are always fun to compare fortunes.

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