Chicken And Three-Color Pepper Stir-Fry Bento

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New Asian Cuisine


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1/2 Tbsp olive or other vegetable oil

3 Tbsp roughly chopped green onion

2 tsp peeled and finely chopped fresh ginger

1/3 each medium-sized red, green, and yellow sweet peppers, de-seeded and cut into 1/2 inch (1 cm) chunks

salt, for sprinkling

2 oz (60 g) boneless, skinless chicken breast, cut into 1/2 inch (1 cm) chunks

black pepper, to taste

1 Tbsp soy sauce

lettuce or shiso leaves used as dividers, optional

1 large green cabbage leaf

2 inch (5 cm) length English cucumber, sliced into thin rounds

1/2 tsp sea salt

squeeze lemon juice

Blanched Broccoli

Basic White Rice

Cherry Tomatoes

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