Savory Chicken and Red Pepper Stir-Fry

Heat a tablespoon of Canola oil in a pan over high heat. Add the bite-sized chicken pieces, making sure not to crowd the pan, and sear until lightly browned (approximately 3 minutes on each side). Repeat this in batches if necessary and set aside.

In the same pan, add another tablespoon of Canola oil. Add the minced garlic and finely chopped shallots, sautéing for about a minute until they become fragrant.

Lower the heat to medium, and add the Asian-style stir-fry sauce to the pan, stirring well to combine with the garlic and shallots.

Return the seared chicken pieces to the pan, stirring well to ensure every piece is coated with the sauce. Let this simmer for about 15 minutes, allowing the chicken to fully cook.

Add the thinly sliced red bell pepper strips to the pan. Season the mixture with salt and ground black pepper, and cook for another 10 minutes until the peppers are tender.

Garnish with chopped green onions just before removing the pan from heat. Serve the Savory Chicken and Red Pepper Stir-Fry while hot.