2 large chicken breasts
1 green bell pepper
1 red bell pepper
2 cloves of garlic, minced
1 onion
1 cup (chopped) of roasted peanut or almond
2 tablespoons all-purpose flour
2 cups soy sauce
2 large chicken breasts
1 green bell pepper
1 red bell pepper
2 cloves of garlic, minced
1 onion
1 cup (chopped) of roasted peanut or almond
2 tablespoons all-purpose flour
2 cups soy sauce
Heat 2 tablespoons of oil in a large skillet and sauté the garlic until translucent
Cut the chicken into small pieces and stir-fry with the green bell pepper
Cook until the liquid is almost gone, then reserve
In another skillet, heat 2 tablespoons of oil and cook the red bell pepper and onion until tender. Reserve
Molho: Whisk together soy sauce and flour in a bowl, adding water as needed to achieve the desired consistency
Add the mixture to the first skillet and stir-fry until slightly thickened
Remove from heat and add the contents of the second skillet
Finally, stir in the roasted peanut or almond.
