This one is great served over Thai red rice, but any rice will do.
You will need:
Garlic--several cloves. (Me, I always think the more the merrier, but at least six)
Boned chicken cut into strips
A red bell pepper or two
A nice ripe avocado
Salt--a Caribbean seasoned salt is good, or Lawry's salt, but any old salt you like is fine. I like a dash of Mrs. Dash--either the original or the onion blend
OPTIONAL: Tabasco sauce
This recipe is good when you roast the bell pepper, but you can stir fry it with the chicken if you like. To roast: cut in half or thirds, put with outer skin up in a pan under the broiler until the skin turns black. Remove from oven and put in a paper bag for a minute or two. Take out of paper bag, and peel off the black skin. Set aside.
Cut the garlic up and mix it in a bowl with the chicken. Add a little olive oil, stir, set aside.In a wok, stir fry the chicken and garlic. Put in a bowl, add pepper, avocado, sliced tomatoes, stir. Pour over rice. Enjoy.