Chicken & Peppers

This is a very simple recipe, but not everyone may have lemon or lime juice...

I start by cutting up half an onion (root to stem),  Then I slice across some mini peppers (creating little ringlets).  This I let sit in olive oil, salt, pepper, lemon juice, lime juice and a splash of vinegar ( I used apple cider vinegar).

I then brown both sides of some boneless chicken breasts in a lightly oiled pan, seasoned with salt,pepper  and garlic.

Once they are almost cooked through, (±5 min per side) I remove them from the pan and cube them.  I add 12-16 oz of chicken broth and simmer for 20 min.

Then  I add the onions and peppers and simmer for an additional
10- 15 minutes.  Thicken the gravy and put over rice for a quick easy no fuss meal!

Teri Chicken Done Different

I have always made Teriyaki chicken the same way every time.  Make Teri marinade, soak chicken overnight (or at least all day, day of), BBQ and serve.  I wanted something different.  I wanted to try a braising method.  Here is what I came up with.

Put some oil in a pan and heat.

I used a little sesame oil for flavor and added a neutral oil to keep cost down some!

 Next I browned both sides.  About 6-6 1/2 minutes per side.  Then removed the chicken and put the Teri sauce in and brought up to temp.

 I used my normal Teri recipe, but added this Brown Ale.  The recipe I make is done to taste, but for a starting point here are the approximate proportions.
1/4 cup Shoyu (Soy Sauce, here in the mainland)
1/4 cup brownsugar
1/4 cup water
dash of ginger powder
1 T minced garlic
1 T Honey
A small drizzle of Sesame Oil
± 1 cup of beer (something with sweet notes)
    Because some of you may not have these items, it is optional, but adds great     flavor
1 glob of Oyster sauce
A few pieces of sliced green onion

Add chicken to the sauce cook 30 min per side covered.  Remove chicken and slice.  Thicken sauce and return sliced chicken for a few minutes.  Serve over steamed rice!

The taste was familiar, but different!  Hope you enjoy!