500 g of chicken breast, cut into cubes
2 tablespoons of olive oil
1 medium green pepper, cut into cubes
1 medium red bell pepper, cut into cubes
2 cloves of garlic, minced
Salt, cut into cubes
1 medium onion, cut into cubes
1/4 cup of chopped fresh cilantro
1 tablespoon of grated ginger
Molho:
3 tablespoons of soy sauce (type shoyu)
1 teaspoon of cornstarch
1 tablespoon of water
1/2 cup of water
500 g of chicken breast, cut into cubes
2 tablespoons of olive oil
1 medium green pepper, cut into cubes
1 medium red bell pepper, cut into cubes
2 cloves of garlic, minced
Salt, cut into cubes
1 medium onion, cut into cubes
1/4 cup of chopped fresh cilantro
1 tablespoon of grated ginger
Molho:
3 tablespoons of soy sauce (type shoyu)
1 teaspoon of cornstarch
1 tablespoon of water
1/2 cup of water
In a refrigerator, mix the chicken with olive oil and microwave on high for 4 minutes, stirring once during cooking
Remove from oven and mix in remaining ingredients, except those in the sauce
Cook on medium heat for 12 to 15 minutes, or until it's well done
Stir three times during cooking
Mix sauce ingredients in a refrigerator-safe bowl and microwave on high for 3 to 5 minutes, stirring until thickened
Spread this sauce over the cooked chicken and vegetables, mix well and microwave again on high for 3 minutes
Serve immediately.
