Type what you have

Ingredients

• ✓ green bell pepper
• pineapple chunk
• brown sugar
• cornstarch
• soy sauce
• lemon juice
• meatball

Instructions

1. 1 Pour pineapple chunks with juice into a saucepan. Mix in green bell pepper, brown sugar, cornstarch, soy sauce, and lemon juice; stir until sugar and cornstarch dissolve.
2. 2 Bring mixture to a boil; cook and stir until thickened, about 10 minutes.
3. 3 Place meatballs in a slow cooker; pour pineapple mixture over meatballs.
4. 4 Cook on Medium for 2 hours, stirring every 30 minutes.

By loves2bake

Ingredients

• ✓ green bell pepper
• vegetable oil
• red bell pepper
• sweet onion
• chicken breast
• jerk seasoning
• plum sauce
• soy sauce
• peanut

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir bell pepper and onion in hot oil until slightly tender, 5 to 7 minutes; transfer onto a plate and set aside.
2. 2 Add chicken to the same skillet and season with jerk seasoning; cook and stir until chicken is cooked through and no longer pink inside.
3. 3 Return bell peppers and onions to the skillet and pour in plum sauce; toss to combine. Cook until peppers and onions are heated through, 3 to 5 minutes. Sprinkle with soy sauce and chopped peanuts to serve.

By Clifford Randall Lyde

Ingredients

• ✓ green bell pepper
• small seashell pasta
• cucumber
• onion
• pimento pepper
• tomato soup
• white sugar
• cider vinegar
• vegetable oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
2. 2 Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
3. 3 Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.

By misty

Ingredients

• ✓ green bell pepper
• jasmine rice
• water
• ground beef
• olive oil
• red bell pepper
• parsley
• garlic
• ginger root
• red pepper
• salt
• black pepper
• beef stock
• soy sauce
• chile paste
• worcestershire sauce

Instructions

1. 1 In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.
2. 2 In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.
3. 3 Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.
4. 4 Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.

By amanda1432

Ingredients

• ✓ green bell pepper
• cooking oil
• onion
• garlic
• garam masala
• curry powder
• cumin
• turmeric
• tomato
• green lentil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric; cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.

By missjazzcullen

Ingredients

• ✓ green bell pepper
• pineapple chunk
• soy sauce
• vinegar
• brown sugar
• all-purpose flour
• celery
• water chestnut
• chicken

Instructions

1. 1 Blend reserved pineapple juice, soy sauce, vinegar, and brown sugar in a large saucepan over medium-low heat; mix in flour, and stir until thickened.
2. 2 Stir bell peppers, celery, and water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.

By Sara

Ingredients

• ✓ green bell pepper
• spaghetti
• salt
• butter
• onion
• button mushroom
• cocktail wiener
• ketchup
• tonkatsu sauce
• heavy cream

Instructions

1. 1 Fill an 8-quart stock pot half-full of water and bring to a boil. Add spaghetti and salt; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and return pasta to the stock pot.
2. 2 Melt butter in a large frying pan over medium-high heat. Add onion; saute until soft, about 5 minutes. Add mushrooms and bell pepper; continue to saute until lightly browned. Stir in sausages and cook until heated through, 2 to 3 minutes. Pour in ketchup, tonkatsu sauce, and cream; stir well. Season with salt and pepper. Cook until sauce thickens a little, 1 to 2 minutes.
3. 3 Pour sauce over the spaghetti in the stock pot. Mix well with tongs. Divide among serving bowls and serve immediately.

By hahna

Ingredients

• ✓ green bell pepper
• olive oil
• onion
• garlic
• chicken style seitan
• black pepper
• salt
• cornstarch
• water

Instructions

1. 1 Heat olive oil in a skillet over medium-low heat. Add onions and garlic, and cook, stirring until lightly browned. Increase the heat to medium, and add the green pepper and seitan to the pan, stirring to coat the seitan evenly. Season with salt and pepper. Reduce heat to low, cover, and simmer for 35 minutes in order for the seitan to absorb the flavors. Dissolve cornstarch in cold water, and stir into the skillet. Cook, stirring until thickened, and serve immediately.

By veggigoddess

Ingredients

• ✓ green bell pepper
• vegetable oil
• chicken breast
• red curry paste
• sugar
• red bell pepper
• onion
• coconut milk
• fish sauce

Instructions

1. 1 Heat vegetable oil in a large skillet over medium heat. Stir in chicken, and cook until the pieces are no longer pink in the center, about 5 minutes. Remove chicken, then stir in the red curry paste and sugar; cook and stir for 1 minute. Add the bell peppers and onion to the pan, and cook for 2 minutes. Pour in the coconut milk, return the chicken to the pan, and bring to a simmer over medium-high heat. Cook until the onions and peppers are tender, about 5 minutes. Stir in the fish sauce and serve.

By SHURLYGURL

Ingredients

• ✓ green bell pepper
• olive oil
• white sugar
• cider vinegar
• chicken ramen noodle
• broccoli coleslaw mix
• almond
• raisin
• green onion

Instructions

1. 1 Whisk olive oil, sugar, vinegar, and ramen noodle seasoning packets together in a small bowl.
2. 2 Combine broccoli coleslaw mix, broken ramen noodles, almonds, raisins, green onions, and green bell pepper together in a salad bowl; fold in dressing.

By Mis' Kitchen

Ingredients

• ✓ green bell pepper
• water
• olive oil
• udon noodle
• vegetable broth
• carrot
• celery
• soy sauce
• green onion

Instructions

1. 1 Bring water and olive oil to a boil in a pot over medium-high heat. Add noodles. Cook, stirring occasionally, until mostly tender, about 3 minutes. Add vegetable broth and carrot; cook and stir for 1 minute. Add green bell pepper, celery, and soy sauce; stir and bring to a boil for 1 minute more. Sprinkle green onions on top.

By Janey Cooks Healthy

Ingredients

• ✓ green bell pepper
• ground pork
• onion
• carrot
• rice vinegar
• ketchup
• white sugar
• soy sauce
• broccoli

Instructions

1. 1 Heat a large skillet over high heat. Add ground pork; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Add onion and carrots; stir-fry over high heat, about 2 minutes.
3. 3 Mix rice vinegar, ketchup, sugar, and soy sauce together in a bowl; stir into pork mixture.
4. 4 Stir in broccoli and bell pepper; cover, reduce heat to medium, and cook until broccoli is tender, 7 to 10 minutes.

By tanyagordon3

Ingredients

• ✓ green bell pepper
• garlic
• cabbage
• onion
• snap pea
• broccoli floret
• celery
• vegetable oil
• shrimp
• vegetable oil
• ginger
• oyster sauce
• cornstarch
• soy sauce
• water
• sesame oil
• angel hair pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water until cooked through yet firm to the bite, 4 to 5 minutes; drain. Toss with sesame oil in a bowl to coat.
2. 2 Mix water, soy sauce, cornstarch, oyster sauce, and ground ginger into a sauce a small bowl.
3. 3 Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Cook and stir shrimp in hot oil until pink, 2 to 3 minutes. Remove shrimp from skillet to a bowl and return pan to heat.
4. 4 Heat remaining 1 tablespoon vegetable oil in the pan. Cook and stir bell pepper, celery, broccoli, snap peas, onion, cabbage, and garlic in oil until slightly tender, about 5 minutes. Pour prepared sauce over vegetable mixture; stirring continually, bring to a simmer and cook until slightly thickened, 30 to 45 seconds. Return shrimp to the pan; cook 1 minute more. Add drained pasta; toss to coat.

By alice

Ingredients

• ✓ green bell pepper
• ring
• lid
• canning jar
• butter
• brown sugar
• white sugar
• fruit pectin
• lime juice
• cumin
• cilantro
• garlic
• cherry tomato
• pineapple
• red bell pepper
• shallot
• apricot
• habanero pepper

Instructions

1. 1 Wearing rubber gloves and avoiding touching your eyes or face, seed and mince the habanero pepper. Place the habanero pepper, apricots, shallots, green and red bell pepper, pineapple, cherry tomatoes, garlic, cilantro, cumin, and lime juice into a large pot over medium heat, and stir in the pectin until dissolved. Bring the mixture to a boil, and mix in the white and brown sugars, stirring until completely dissolved. Return the jam to a full rolling boil, add the butter to reduce foaming, and boil hard for 2 to 3 minutes, stirring constantly.
2. 2 Turn off heat, and skim and discard any foam that forms on the jam. Pack the jam into the sterilized jars, and top each with a sterilized lid and ring.
3. 3 Simmer the filled jars in a boiling water bath for 10 minutes, then remove the jars and store upside-down on a cloth towel for about 5 minutes. Turn right side up, and allow the lids to seal (listen for the popping sound). Let jars cool completely.

By Melissa Goff

Ingredients

• ✓ green bell pepper
• soy sauce
• lemon juice
• ground ginger
• garlic
• chicken breast
• vegetable oil
• green onion
• cornstarch

Instructions

1. 1 Combine soy sauce, lemon juice, ginger, and garlic in a large glass bowl. Add cubed chicken, cover, and refrigerate for 30 minutes.
2. 2 Heat oil in a large skillet over medium heat. Use a slotted spoon to add just chicken to the skillet, reserving marinade in the bowl. Cook until chicken is no longer pink in the middle and juices run clear, about 5 minutes. Transfer chicken to a plate.
3. 3 Add green onions and bell pepper to the hot skillet. Cook over medium-high heat for 1 to 2 minutes. Return chicken to the skillet.
4. 4 Stir cornstarch into the bowl with the reserved marinade. Pour into skillet with chicken and vegetables and increase heat to high. Cook, stirring constantly, until sauce thickens, about 5 minutes.

By Samantha Biddlecom

Ingredients

• ✓ green bell pepper
• ground turkey
• onion
• water chestnut
• garlic
• parsley
• soy sauce
• water
• ginger root
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix together ground turkey, onion, water chestnuts, bell pepper, garlic, parsley, soy sauce, cold water, ginger, salt, and pepper in a large bowl until well combined; shape into 4 equal patties.
3. 3 Cook patties on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jennifer B

Ingredients

• ✓ green bell pepper
• short-grain white rice
• water
• red wine vinegar
• sugar
• salt
• avocado
• lemon juice
• sesame seed
• cucumber
• zucchini

Instructions

1. 1 Place rice and water in a saucepan over high heat, bring to a boil, and reduce heat to very low. Cover with a tight-fitting lid and simmer rice until water is absorbed, about 15 minutes. Remove rice from heat and allow to stand covered for 10 minutes.
2. 2 Mix red wine vinegar, sugar, and salt in a bowl until sugar has dissolved. Fluff rice with a fork and transfer into a large bowl; pour vinegar mixture into the rice and stir to coat rice. Spread rice out onto a large piece of parchment paper and fan the rice until cool. Cover rice with damp paper towels.
3. 3 Sprinkle avocado slices with lemon juice in a bowl.
4. 4 Spread a thin layer of sesame seeds onto a sushi mat. Pick up about half a cup of cooled rice and place onto sushi mat in an even layer. Place 1/4 of the cucumber, avocado slices, bell pepper, and zucchini in a line down the middle of the rice.
5. 5 Pick up the edge of the sushi mat, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with remaining ingredients to made 4 rolls. Place rolls on a serving plate, slice into 6 or 8 pieces per roll, and cover with damp paper towels until serving time.

By greet

Ingredients

• ✓ green bell pepper
• soy sauce
• ginger
• all-purpose flour
• chicken broth
• water
• vegetable oil
• carrot
• broccoli
• mushroom

Instructions

1. 1 Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water together in another bowl.
2. 2 Heat oil in a large skillet or wok over high heat. Add bell peppers, carrots, broccoli, and mushrooms, and stir-fry until just tender, about 3 minutes.
3. 3 Add soy sauce mixture and toss to coat vegetables; stir-fry for 1 minute. Gradually stir in flour mixture. Bring to a boil and cook until thickened, about 3 minutes.

By Natasha Kay

Ingredients

• ✓ green bell pepper
• vegetable oil
• red curry paste
• beef top sirloin
• coconut milk
• onion
• red bell pepper
• peanut butter
• coconut sugar
• fish sauce
• thai basil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and curry paste to the hot pot; cook and stir for 1 minute. Add sirloin strips and saute for 2 to 3 minutes. Mix in coconut milk. Cancel Saute mode. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
4. 4 Unlock and remove the lid. Select Saute function. Mix in onion, bell peppers, peanut butter, coconut sugar, and fish sauce. Simmer until flavors are well combined, about 5 minutes. Taste and add more coconut milk if curry is too spicy. Sprinkle with Thai basil before serving.

By thedailygourmet

Ingredients

• ✓ green bell pepper
• olive oil
• apple
• celery
• onion
• chicken tenderloin
• gochujang
• white wine
• lemon pepper
• white sugar
• garlic
• black pepper

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.

By mirikim03

Ingredients

• ✓ green bell pepper
• vegetable oil
• beef round steak
• tomato soup
• beef consomme
• soy sauce
• cornstarch
• sugar
• ground ginger
• garlic salt
• black pepper
• rice

Instructions

1. 1 Heat oil in a skillet over medium-high heat; quickly cook and stir sliced beef in hot oil until meat has begun to brown and is no longer pink inside, about 10 minutes. Remove beef from the skillet and set aside.
2. 2 Whisk together condensed soup, beef consommé, green peppers, soy sauce, cornstarch, sugar, ginger, garlic salt, and pepper in a saucepan over medium heat. Bring sauce to a simmer and cook, stirring occasionally, until bell peppers have begun to soften, about 10 minutes.
3. 3 Stir in beef; simmer until bell peppers are cooked and flavors have blended, about 20 more minutes. Serve over hot cooked rice.

By TUNA'S MOM

Ingredients

• ✓ green bell pepper
• cornstarch
• chicken broth
• soy sauce
• ginger
• hot pepper sauce
• vegetable oil
• chicken breast
• onion
• water chestnut
• cashew

Instructions

1. 1 Dissolve cornstarch in chicken broth in a bowl; stir in soy sauce, ginger, and hot sauce. Set aside.
2. 2 Heat 1 tablespoon oil in a wok or large skillet over high heat. Add chicken; cook and stir until no longer pink, about 5 minutes. Transfer chicken to a plate; set aside.
3. 3 Add remaining 1 tablespoon oil to the wok. Add onion, bell pepper, and water chestnuts; cook and stir until onion has softened and water chestnuts are hot, about 5 minutes. Stir reserved sauce to redistribute cornstarch; stir into the wok. Bring to a boil. Add reserved chicken; stir until sauce thickens and chicken is hot. Sprinkle with cashews.

By FoodFan

Ingredients

• ✓ green bell pepper
• chicken thigh
• soy sauce
• oil
• all-purpose flour
• cornstarch
• black pepper
• white sugar
• water
• white vinegar
• yellow onion
• pineapple chunk

Instructions

1. 1 Combine chicken and soy sauce in a glass or ceramic bowl and let marinate in the refrigerator for 1 hour.
2. 2 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
3. 3 Heat oil in a large wok to 350 degrees F (175 degrees C).
4. 4 While the oil is heating, whisk flour, 2 tablespoons cornstarch, and black pepper together in a shallow dish. Dredge chicken in flour mixture.
5. 5 Fry chicken in batches in the hot oil until golden brown and crispy and no longer pink in the centers, 5 to 8 minutes per batch. Remove to a plate.
6. 6 Discard any oil remaining in the wok. Return the wok to medium-high heat and add sugar, 1/2 cup water, and vinegar. Heat through, stirring frequently until sugar dissolves. Add onion and continue cooking for 1 minute.
7. 7 Meanwhile, mix remaining cornstarch into remaining 1/2 cup water and stir until completely mixed. Add to vinegar mixture in the pan along with pineapples and bell pepper chunks. Continue cooking until sauce thickens and bell peppers are just cooked, about 3 minutes. Add chicken and toss to coat.

By Malia Brinkley

Ingredients

• ✓ green bell pepper
• mango nectar
• chicken stock
• cornstarch
• soy sauce
• olive oil
• chicken breast
• onion
• garlic
• red bell pepper
• mango
• rice

Instructions

1. 1 Whisk mango nectar, chicken stock, cornstarch, and soy sauce together in a bowl until well combined; set sauce aside.
2. 2 Heat oil in a large pan or wok over medium-high heat. Add chicken, onion, and garlic and fry until onion is soft and chicken is no longer pink in the center and the juices run clear, 3 to 5 minutes.
3. 3 Add bell peppers to the pan and toss gently. Cover and steam until softened but still firm, about 3 minutes. Add mangos; cook until heated through, about 1 minute.
4. 4 Give reserved sauce another quick whisk and stir gently into the pan. Cook until sauce is thick, 1 to 2 minutes; peppers and mangos should still be firm, not mushy!
5. 5 Remove from heat and serve with rice.

By Salt-n-Light

Ingredients

• ✓ green bell pepper
• ground beef
• soy sauce
• garlic
• black pepper
• salt
• vegetable oil
• carrot
• sweet onion
• rice
• butter
• egg

Instructions

1. 1 Cook ground beef, soy sauce, garlic, pepper, and salt in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Transfer to a plate; drain grease from the skillet.
2. 2 Heat vegetable oil in the same skillet over medium heat. Add carrots, bell pepper, and onion; cook until tender, 15 to 20 minutes. Add beef back to the skillet with cooked rice; stir to combine, and heat until warmed through, 2 to 3 minutes.
3. 3 Push beef and vegetable mixture to the sides of the pan; melt butter in the center. Cook and stir egg in melted butter until set, 3 to 4 minutes. Mix egg into beef and vegetable mixture until combined.

By SouthernBellcook

Ingredients

• ✓ green bell pepper
• soy sauce
• honey
• sesame oil
• sriracha sauce
• garlic
• ginger
• chicken thigh
• yellow squash
• red onion
• button mushroom
• cilantro

Instructions

1. 1 Whisk soy sauce, honey, sesame oil, Sriracha, garlic, and ginger purée together in a large bowl until well combined. Add chicken; stir to coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Reserve remaining marinade. Thread chicken onto metal skewers; place on a platter.
4. 4 Add squash, onion, bell pepper, and mushrooms to marinade; stir until evenly coated. Thread squash, onion, bell pepper, and mushrooms onto skewers; place on the platter with chicken.
5. 5 Cook chicken and vegetable skewers on the preheated grill for 20 minutes, flipping halfway. Transfer skewers to a clean platter; garnish with cilantro.

By Soup Loving Nicole

Ingredients

• ✓ green bell pepper
• vegetable oil
• asparagus
• shallot
• okra
• grape tomato
• salt
• black pepper
• garlic powder
• white pepper
• chile powder
• cumin
• egg
• thai basil

Instructions

1. 1 Heat oil in a saute pan over medium-high heat. Saute asparagus, shallot, green pepper, and Chinese okra until shallot is translucent, 5 to 7 minutes. Add tomatoes, salt, black pepper, garlic powder, white pepper, chile powder, and cumin. Cook and stir until spices smell toasted, 1 to 2 minutes.
2. 2 Pour eggs into the pan; cook until edges start to dry, about 2 minutes. Flip mixture over and cook until set, 2 to 3 minutes more. Transfer to a plate and sprinkle Thai basil on top.

By ub40swaz

Ingredients

• ✓ green bell pepper
• all-purpose flour
• garlic powder
• salt
• black pepper
• chicken breast
• vegetable oil
• celery
• onion
• ketchup
• lemon juice
• pineapple
• brown sugar

Instructions

1. 1 Combine flour, garlic powder, salt, and pepper in a shallow dish. Roll chicken in flour mixture to coat.
2. 2 Heat 2 tablespoons oil in a skillet over medium-high heat. Add chicken; cook and stir until no longer pink in the center and the juices run clear, 8 to 10 minutes. Transfer to a plate.
3. 3 Heat remaining 1 tablespoon oil in the same skillet over medium heat. Add celery, bell peppers, and onion; cook and stir until slightly tender, about 5 minutes.
4. 4 Meanwhile, whisk ketchup, lemon juice, pineapple with syrup, and brown sugar together in a bowl.
5. 5 Return chicken to the skillet, pour in pineapple mixture, and bring to a boil. Cook and stir chicken and vegetables in the sauce until heated through, 2 to 3 minutes.

By wmbloomer

Ingredients

• ✓ green bell pepper
• chicken breast
• soy sauce
• sherry
• cornstarch
• vegetable oil
• zucchini
• broccoli
• garlic
• chicken broth
• vegetable oil
• green onion

Instructions

1. 1 Mix chicken, soy sauce, sherry, and cornstarch together in a large bowl.
2. 2 Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir zucchini, bell pepper, broccoli, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe the skillet clean.
3. 3 Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

By Michael Scovetta

Ingredients

• ✓ green bell pepper
• olive oil
• onion
• garlic
• ginger
• garlic salt
• chicken breast
• curry powder
• chicken bouillon granules
• thyme
• water
• potato
• rice

Instructions

1. 1 Heat olive oil in a saucepan over medium-high heat. Stir in onion, garlic, ginger, and garlic salt. Add chicken breasts. Mix in curry powder; cook chicken until white, about 5 minutes. Add chicken bouillon and thyme.
2. 2 Pour water into the saucepan; add potatoes and simmer until softened, about 10 minutes. Stir in green bell pepper and simmer until tender, about 5 minutes more.
3. 3 Serve curry over hot cooked rice.

By Michelle