Go Back

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! 
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Course: Main Course
Ingredients Method Notes

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

Method
 

  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. 

Notes

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