Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tbsp (30 mL) vegetable oil
  • 1 medium red onion, sliced
  • 1 medium red bell pepper, sliced
  • 1 medium yellow bell pepper, sliced
  • 1 medium tomato, diced
  • 3 cloves garlic, minced
  • 3 tbsp (45 mL) soy sauce
  • 1 tbsp (15 mL) red wine vinegar
  • 1 tsp (5 mL) ground cumin
  • Salt and pepper to taste
  • 2 cups (300 g) cooked white rice
  • Fresh cilantro, for garnish

Instructions:

  1. Cut the chicken into bite-sized pieces. Slice the onion and bell peppers. Mince the garlic and dice the tomato.
  2. In a large skillet or wok, heat vegetable oil over medium-high heat.
  3. Add the chicken to the hot oil. Sauté until golden brown and no longer pink, about 6-7 minutes.
  4. Stir in the minced garlic; cook for 1 minute until fragrant.
  5. Add the sliced onions, bell peppers, and diced tomato. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp.
  6. Drizzle in the soy sauce and red wine vinegar. Sprinkle with ground cumin, salt, and pepper; mix well.
  7. Serve the stir-fry over cooked white rice. Garnish with fresh cilantro before serving.