Frango salteado com molho de pimenta agridoce

Ingredientes

• 500 g chicken breast, sliced into thin strips
• 2 tablespoons sweet chili sauce
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 unit red bell pepper, sliced
• 1 unit yellow bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 2 unit green onions, chopped
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 0 unit Salt and pepper to taste
• 1 unit cooked jasmine rice (for serving)

Modo de preparo

1. 1

   In a bowl, marinate the chicken strips with sweet chili sauce, soy sauce, and a sprinkle of salt and pepper. Let it sit for 10 minutes for the flavors to meld.

2. 2

   Heat vegetable oil in a large skillet or wok over medium-high heat.

3. 3

   Add the marinated chicken to the skillet and stir-fry for about 5-7 minutes, until the chicken is cooked through and golden brown. Remove chicken from the skillet and set aside.

4. 4

   In the same skillet, add sesame oil and sauté the minced garlic and ginger for about 30 seconds until fragrant.

5. 5

   Add the sliced bell peppers and broccoli florets to the skillet. Stir-fry for about 3-4 minutes until the vegetables are crisp-tender.

6. 6

   Return the cooked chicken to the skillet. If desired, mix cornstarch with a little water to create a slurry and add it to thicken the sauce slightly.

7. 7

   Toss everything together until well combined and heated through. Add more sweet chili sauce if desired for extra flavor.

8. 8

   Garnish with chopped green onions before serving.