I wrote an article a few months ago on how to pickle peppers the easy way. The recipe below is a great way to utilize not only the peppers but the brine the peppers are packed in.
2 Cups Chicken Cubed
1 Large Onion
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Cup Snap Peas
2 Tbsp. Pickled Chili’s
2 Tbsp. Pickled Chili Brine
2 Tbsp. Brown Sugar
2 Tbsp. Peanut Oil
2 Cups Chicken Stock
2 Tbsp. Corn Starch
1 Tbsp. Soy Sauce
1 Tbsp. Worcestershire Sauce
Salt and Pepper to Taste
Pasta of choice (i.e. spaghetti, lo mein, rice)
Cut the chicken into 1” cubes, prepare the bell peppers and onions by slicing into 1” strips.
Brown the chicken in a wok. Remove the chicken from the wok once it has browned. Add the bell peppers, onions, and pickled peppers to the wok and stir fry until the peppers and onions are soft but still retain a bit of a bite. Remove the peppers and onions from the wok.
Prepare slurry by mixing 2 tbsp. of corn starch into ½ cup of room temperature chicken broth.
Deglaze the wok with chicken broth. Add the soy sauce, Worcestershire sauce, brown sugar, and chili pepper brine to the broth and bring to a boil. Add the slurry and bring back to a boil, whisk the mixture until the gravy thickens. Add back the chicken to finish cooking, once the chicken is almost done cooking add the peppers and onion back to the wok.
Feel free to enjoy as is or serve the over the pasta or rice of your choice. I hope you enjoy this little dish as much as I do.