5 Pepper Chicken (or Pepper, Pepper, Pepper, Pepper…. Pepper Chicken)

This is an easy, colorful chicken and vegetable stir-fry. The chicken breast meat comes out wonderfully tender due to the marinating. I added schezwan peppercorns which are optional but give it a nice flavor.

1 lb chicken breast (about three breasts)
2 Tbsp ketchup
2 Tbsp soy sauce
1 Tbsp mixed peppercorns, coarsely ground
1 tsp whole schezwan peppercorns, coarsely ground (optional)
1 Tbsp oil
1 red pepper
1 orange pepper
1 yellow pepper
2 Tbsp oyster sauce
handful of cashews (optional)

Slice the chicken into thin strips. Toss with the ketchup and soy sauce and let marinate at least fifteen minutes. Slice the peppers into long thin strips.

Heat the tablespoon of oil in a wok. Spread the chicken pieces out on a plate and sprinkle the peppercorns over it evenly. Add the chicken to the wok and stir-fry 3-5 minutes, until chicken is mostly cooked.

Add the pepper strips to the pan and stir-fry five minutes. Add the oyster sauce and cashews and heat through, another two minutes. Serve hot over rice.

Makes 4 Servings.