I have left-over colored peppers from the Scallop and Colored Pepper Noodles, and here it is I made it into another dish called Chicken with Colorful Peppers. This recipe is adapted from Five Color Chicken, I couldn't say it's five color since I don't have orange pepper. This dish is light, tasty, and easy to prepare.
1 boneless chicken
1/4 green, red, yellow bell pepper
1 egg white
1 teaspoon cornstarch
1 teaspoon sesame oil
oil for frying
Shred chicken, add egg white, stir well, then add cornstarch, mix well and set aside. Rinse green, red, yellow bell and shred. Heat oil, add chicken, stir rapidly until white. Add all peppers, sesame oil, and seasoning to taste. Stir-fry until evenly cooked. Remove from heat. Serve.