Stir-fried capsicums with chicken

Stir-fry the vegetables in water, not oil.

Chicken

500 g	Skinned and boned chicken thighs (Main)
3 Tbsp	Teriyaki sauce
3 Tbsp	Orange juice

Vegetables

2 Tbsp	Water
1	Courgette, julienned
2 medium	Yellow capsicums, seeded and sliced (Main)
1	Small onion, thinly sliced
1	Chilli, seeded and sliced
1	Lime, or lemon
1 cup	Watercress leaf

Directions

1. Brush the chicken with the combined teriyaki sauce and orange juice. Cook under a pre-heated grill — about 5-6 minutes each side — basting often. The cooking time will depend on the thickness of the chicken. Thinly slice the chicken.
2. Heat the water on high in a large non-stick wok or frying pan. Add the capsicums and courgettes and stir-fry for 1 minute. Add the onion and chilli and continue stir-frying on high heat for another minute. Add a little extra water, if required.
3. Add the chicken and watercress and toss to combine. Serve with a squeeze of lime or lemon juice.

See more of Jan's capsicum delights

• Pickled peppers

• Mediterranean-style palermos