Chicken and Peppers Stir Fry
One of the things we really love in Summer is our garden. And we love most of all our fresh bell peppers. This recipe uses Short Sugar’s Bar-B-Q Sauce to add sweet and tangy serendipity to an old standard. We’re certain you’re going to love this.
2 big chicken breasts, baked in a covered casserole dish with 1/2 cup chicken broth @ 375″ for 1 hour
1 stick unsalted Butter
2 heaping Tablespoons of Chopped Garlic
1 large red pepper, cut in strips
1 large green pepper, cut in strips
1 large yellow pepper, cut in strips
1 large onion (I use yellow or sweet), cut in strips
2/3 cup Short Sugar’s Bar-B-Q Sauce
1 cup un-cooked brown rice ( I use Uncle Ben’s), cooked per instruction on the bag
Bake chicken breasts in a covered casserole dish with 1/2 cup chicken broth at 375° for one hour and then set aside. SAVE the chicken broth!
In a large frying pan, put in a stick of butter and slowly melt it on medium heat. Add the garlic and cook on low to medium for about 5 minutes. Then add peppers and onions and continue to cook about 20 minutes until onions are translucent and peppers are tender.
At this point, you should put the rice on to cook as directed by box or bag. Slice chicken into strips, chunks or shred it. Add it (AND the chicken broth!) to the pepper mixture and stir well. Add the 2/3 cup of Short Sugar”s BBQ sauce, stir well and continue to cook, on low to medium heat for 15 minutes, stirring occasionally.
Serve over brown rice. Enjoy!