Stir-fried Chicken Strips with Bell Peppers

Name: Stir-fried Chicken Strips with Bell Peppers
Yield: 8
Cuisine: Filipino
Ingredients: 17 pcs (1 kg) Boneless chicken thigh fillet (with skin), cut into 1/2-in x 2-in long strips; 2 tbsp (30 mL) Cooking oil; 1 pouch (50 g) Mama Sita’s Caldereta Mix, dissolved in:; 3/4 cup (185 mL) Water; 5 pcs (200 g) Bell peppers, cut into 1/4-in strips (red and green); 12 pcs (100 g) Cherry tomatoes, washed; 2 pcs (120 g) White onion, cut into 1/2-in strips

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Chicken thigh strips are pan-fried, then simmered in Mama Sita’s Caldereta Mix until the sauce thickens, with red and green bell peppers and cherry tomatoes stirred in. Finish with Mama Sita’s Pure Labuyo Hot Pepper Sauce to taste.

Cooking time: Cook 23 min
Yield: 8
Difficulty: Beginner
Ingredients: 7 ingredients
Steps: 5 steps

First published June 4, 2020

Stir-fried chicken strips with red and green bell peppers and cherry tomatoes — Stir-fried Chicken Strips with Bell Peppers

Ingredients

Check off each ingredient as you go.

17 pcs (1 kg)Boneless chicken thigh fillet (with skin), cut into 1/2-in x 2-in long strips
2 tbsp (30 mL)Cooking oil
1 pouch (50 g)Mama Sita’s Caldereta Mix, dissolved in:
3/4 cup (185 mL)Water
5 pcs (200 g)Bell peppers, cut into 1/4-in strips (red and green)
12 pcs (100 g)Cherry tomatoes, washed
2 pcs (120 g)White onion, cut into 1/2-in strips

Instructions

Heat oil in a heavy-bottomed skillet or saute pan. Add the bell peppers and onions. Stir-fry for 5 minutes. Set aside.
In the same pan, saute chicken pieces over medium heat.
As the edges turn golden, stir in the Mama Sita’s Caldereta Mix and water. Cover and continue cooking over medium heat.
As the sauce starts to thicken, add the bell peppers and onions and continue cooking, uncovered, for another 3-5 minutes.
Season with Mama Sita’s Pure Labuyo Hot Pepper Sauce, as desired.