Because I still had some peppers left, and lemongrass paste, I needed some way to use them up. Chicken is always a good way.
2 tbsp Blood Orange Olive Oil
1/4 cup orange juice
2 tbsp lemongrass paste*
1/2 inch fresh ginger
2 carrots, cut into matchsticks
2 green peppers, diced
4 chicken breasts, diced
Salt and pepper
1 tbsp honey
Saute your chicken breasts over medium heat in the Blood Orange Olive Oil. Add the carrots halfway through so they can get some color. Cook about 7-8 minutes.
Add the peppers, ginger and lemongrass. Toss to coat and cook around 5 minutes. Stir in the honey and orange juice. Cover and let simmer 10 minutes.
Season with salt and pepper and serve over rice.
*See note in Thai Mango Beef