Chicken & Bell Pepper Stir-fry

Made this up this morning based on what leftovers I had in the fridge. Turned out spectacular, probably because of the addition of Gia-Ninh's soy lime dipping sauce.

• 1 large chicken breast (or 2)


• about 1 sandwich bag full of red, yellow and organce bell peppers


• 2 onions, sliced in slivers ('frenched')


• Gia-ninh's soy lime dipping sauec - probably about 1/2 cup


• 1.5 tbsp cornstarch


• canola oil


• 3 cloves garlic, minced


• salt & pepper

Heat canola in a wok on high heat. Add onions. Once the onions are starting to turn translucent, add the garlic and chicken and saute until chicken is mostly cooked through.

Add peppers and soy lime sauce. Mix a bit of water or the soy lime sauce with the cornstarch and add to thicken.

Salt & pepper to taste. I served mine over basmati rice.