Chicken and Pepper Stir Fry with Bitter Melon
Ingredients
- 3 tablespoons soy sauce (low sodium if available)
- 3 tablespoons ketchup
- 1 teaspoon ground ginger
- 3 cloves garlic pressed
- 8 boneless skinless chicken thighs cut into chunks
- 1/2 cup bitter melon (parboiled - directions below)
- 6 green onions cut into 1/2-inch pieces
- 2 tablespoons vegetable oil divided
- 1 large green bell pepper thinly sliced
- 6 cups hot cooked rice I use brown
Instructions
- Mix soy sauce, ketchup, ginger, and garlic in a re-sealable heavy-duty plastic bag.
- Add chicken; seal bag and turn to coat with marinade.
- Let stand 15 minutes.
- Heat 1 tablespoon of the oil in 10-inch skillet or wok over medium-high heat.
- Add bitter melon, green onions, and bell peppers; stir-fry until crisp-tender.
- Remove from skillet. Heat the remaining 1 tablespoon oil in a skillet.
- Add chicken; stir-fry 4 to 5 minutes or until no longer pink in center.
- Stir in bell pepper mixture.
- Serve over rice.
Notes
Parboiling bitter melon: Bring a large pot of water to a boil. Cut the ends off the bitter melon and cut in half lengthwise (do not peel). Remove the seeds and white pith from the middle of the melon with a small spoon. Cut the melon diagonally into thin, 1/4-inch slices. Place the sliced bitter melon in the boiling water and parboil until it is just tender (2 - 3 minutes). Drain.
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