Sweet Pepper Stir Fry

Try this quick savoury and sweet dish that is bursting with flavor. Mixes well with cooked rice or your noodle of choice…and for an extra bonus, bake some spring rolls to accompany the meal.


  • 3 cups GREENHOUSE sweet bell pepper, roughly chopped
  • 2 Tbsp corn starch
  • 4 Tbsp low sodium soy sauce
  • 2 Tbsp water
  • 2 Tbsp honey
  • ½ tsp red Thai chili, finely chopped
  • 4 Tbsp vegetable oil
  • 1 lb boneless skinless chicken breast, cut into small strips
  • 3 cups white onion, sliced
  • 1 cup frozen peas
  • 2 Tbsp fresh cilantro, chopped
  • ¼ tsp sesame oil



  1. In a small bowl, mix corn starch, soy sauce, water, honey and chilies. Set aside. Heat a large high sided pan or wok to medium-high heat and add oil.
  2. Season chicken with salt and pepper and add to pan. Cook for approximately 3 minutes before turning to cook on the reverse side for an additional 3 minutes. stirring occasionally. Add onions and peppers and sauté for another two minutes, tossing frequently.
  3. Add peas and cilantro followed by corn starch mixture. Stir until the sauce is fully coating the entire stir fry and the peas are warmed through, about another two minutes. Finish with sesame oil. Serve hot.


*Recipe courtesy of SUNSET®


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