Chicken with Colors Bell Peppers

I always have leftover chicken breast either from the rotisserie chicken or the fried chicken that my hubby bought.  You can either make it into chicken salad for the chicken sandwich or just stir-fry it like me.  Since we eat rice almost daily, stir-frying the leftover is my way to reuse the food.

I loved to buy color bell peppers when it goes on sales.  We must eat with colors as different color of fruits and vegetables will give us a different nutrient that our body needs.  But it is hard to convince my girls to eat bell peppers and onion.  From my posting, I noticed that I have used less onion in my cooking these days because I took their dislike into consideration when preparing meal, even without realizing it.  I used to cook most dishes with onion.  Guess I need to bring back onion in my stir-frying.

Ingredients:

One piece of leftover chicken breast from the rotisserie chicken/ fried chicken, skinned and shredded

1/4 piece of a small green bell pepper, sliced

1/4 piece of a small red bell pepper, sliced

1/4 piece of a small yellow bell pepper, sliced

3 cloves of garlic, minced

Dark soy sauce, 1/2 Tbsp.

Soy sauce to taste

1/2 Tbsp. Sugar

Method:

1.  Heat up your wok.  When heated, add in some oil.  Add in garlic, fry until slightly golden, add in bell peppers and stir-fry a little.

2.  Add in shredded chicken, stir-fry well.  Just to heat up the chicken at this point.  Add the soy and dark sauces and sugar.  Coat and mix well.  Turn off heat and serve on a plate.