Chicken Stir-Fry With Mixed Peppers Recipe - NYT Cooking

I used green peppers only for this stir-fry Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color The chicken is “velveted” before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.
I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is “velveted” before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.

Chicken Stir-Fry With Mixed Peppers Recipe - NYT Cooking

Chicken Stir-Fry With Mixed Peppers Recipe - NYT Cooking

Stir-Fried Chicken With Greens Recipe - NYT Cooking

Chicken and Bell peppers Stir-fry - Nigerian Food TV

A Fresh, Bright Way to Stir-Fry - The New York Times

Stir-Fried Chicken and Bok Choy Recipe - NYT Cooking

Black Pepper Beef and Cabbage Stir-Fry

Spicy Chicken Stir-Fry With Celery and Peanuts Recipe

Ken Hom's Classic Kung Pao Chicken Recipe - NYT Cooking