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Chicken and Pepper Stir Fry with Bitter Melon

4 from 5 votes
Course Main Dish
Cuisine Paleo
Servings 6 Servings


  • 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


  • 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.


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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