I love pretty peppers!

As the season is turning, the produce at the Farmer's Market is changing! I was visiting my parents last week and enjoyed a visit to their market. I found these beautiful small peppers in various colors. I decided to use them in a stir-fry! No recipe here...just my own creation.

 I started with 3 small bell peppers.

Cleaned and cut into strips- I love how the purple pepper is so green on the inside!

8 oz of Button Mushrooms, sliced.

For flavor, 1 bunch of green onions, ginger and garlic.

If you have never used fresh Ginger before, I recommend peeling the whole root. Grate what you want and throw the rest in the freezer. It lasts forever and you can grate it frozen the next time you need it.

In a bowl, grate 1 TBS of fresh Ginger with 1 TBS of fresh Garlic (this will be for the sauce).

I used two semi-frozen chicken breasts. It cuts so easy when it's still partially frozen. Easier to get super thin slices.

Love my new skillet- I only used 1 TBS of vegetable oil for the whole dish! Brown the chicken...about 6 minutes.

For the sauce, I used the garlic and ginger, plus 1 tsp red pepper flakes, 1 tsp sesame oil, 2 tsp corn starch, 1/4 cup soy sauce, 2 TBS of rice wine vinegar and homemade chicken broth. I just added the broth to the pan until I had the consistency I was looking for.

Remove chicken from the pan and add the mushrooms first. Cook about 2 minutes then add the peppers and onions. Cook until tender over Medium heat...about 8 minutes.

Add the chicken back in to the pan to finish cooking as the peppers and mushrooms cook.

Add your sauce and thin with chicken stock/broth.

I served ours over Brown Rice- so yummy and the different colored peppers were gorgeous!