Taking influence from one of Peppers & Pennies most successful recipes, Egg Roll Rice Bowl, I decided to infuse the traditional egg roll flavours with a bit of heat! Adding red pepper chili flakes and a pinch of cayenne pepper took this asian influenced sauce from yummy to unforgettable! Something about the heat mixing with the flavour of garlic and ginger on a cold and (unexpectedly) rainy day really hit the spot!
The recipe came together in less than 20 minutes which allowed me to return back to a rowdy game of Uno. While camping is a great opportunity to try new foods and get a bit creative, there is something to be said for simplicity and convenience in a camping recipe! I try to pack for a good mix of both as some days leaving the main group to cook will take you away from the fun and, let’s face it, you really need to eat well in the woods or else you’ll demolish an entire bag of chips later. This recipe is created to fit two large portions. You don’t want leftovers while camping but you also don’t want to sell yourself short on food. It’s a delicate balance and I found this simple stir fry was a great, protein and veggie packed way to happily refuel.
We were spoiled with a lovely, heavy rain the first night (oh the irony of shooting a fire ban recipe while the skies open up and pour) and then sun and stars the next few evenings. Unfortunately, the rain was not quite heavy enough to lift the fire ban but we made the best of the evening anyways! It also made it a tad easier as we were not camping in the traditional sense – my group of friends rented a group of yurts as our base for our 12+ km hike. It was an absolutely beautiful location made even more lovely by the company of great friends, fantastic food and a *few* beers. Here are a few shots of the lovely surroundings:
Fire Ban Chicken + Peppers
- 1/4 cup dark soy sauce
- 1 tbsp rice vinegar
- 2 tsp Shaoxing cooking wine (Chinese cooking wine)
- 4 cloves garlic pressed
- 1/2 inch ginger root freshly grated
- 2 tbsp Canola Oil
- 1 tbsp red pepper chili flakes
- 1/4 tsp cayenne pepper
- 2 chicken breasts cubed
- 1 red bell pepper
- 1 green bell pepper
- At home, mix soya sauce, rice vinegar, Shaoxing Cooking Wine, Garlic, ginger root, canola oil and spices in a spill-proof container. Pack away in cooler!
- At the campsite, prep your chicken and bell peppers ensuring they are cut into equal, bite sized pieces.
- Heat your propane stove to medium-high. Using a flameproof skillet or pan (enamel as pictures or cast iron) cook sauce, veggies and chicken for 15-17 minutes, until chicken is lightly browned and no longer pink. Stir often.
Did you make Fire Ban Chicken + Peppers?
If so, take a picture and tag it with #PeppersAndPennies! I love seeing your creations and will gladly share your photo!