Fire Ban Chicken + Peppers

Camping this Summer? With the unseasonably dry temperatures, fire bans have been put in place all across Canada. Be a responsible, happy camper and cook with a propane stove! This Fire Ban Chicken + Peppers is a quick stir fry and the perfect way to bring back a little heat to the cool, fireless evenings in the woods! 
I was recently faced with a challenge while camping that I hadn’t run into before.  A fire ban. Not only did that mean I had to kiss goodbye the group singalongs around a roaring fire but I also couldn’t make my famous Tipsy Campfire Nachos for dinner. Whatever was a girl to do? Thankfully, we are a responsible and prepared group of outdoor adventurists and knew of this limitation well before we hit the #1. With only a few hours to change my game plan(including the plan to shoot an actual campfire recipe) I raided my pantry and pulled on past previous recipe successes to create the Fire Ban Chicken + Peppers Stir Fry.

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 end result of this last-minute creation? A delicious and affordable, low maintenance one pan meal. Easy to lug-out to the site and even easier to clean-up. 
No food styling here! This one pan recipe was created to fuel campers, not gain Instagram likes. This is real life, folks!

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:

 
Looking for other camping recipe inspiration?
I have you covered (and am planning much more content)!
Check-out my Camping Recipes Page for more recipes, ideas and tips! 
Fire Ban Chicken + Peppers
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Camping this Summer? With the unseasonably dry temperatures, fire bans have been put in place all across Canada. Be a responsible, happy camper and cook with a propane stove! This Fire Ban Chicken + Peppers is a quick stir fry and the perfect way to bring back a little heat to the cool, fireless evenings in the woods! 

Course: Main Course
Servings: 2 people
Ingredients
  • 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
Instructions
  1. 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!

  2. At the campsite, prep your chicken and bell peppers ensuring they are cut into equal, bite sized pieces. 

  3. 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. 

Recipe Notes

Please ensure you are not using a propane stove in a cabin, tent or trailer. Take it outside!

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!

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