Indian-Spiced Chicken With Bell Peppers

I tore this out of Bon Appetit in 2004 and just ran across it tucked in a cookbook. I wanted to post so I wouldn't lose again. Original came from Indian Oven Restaurant in San Franciso.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 3  tablespoons  vegetable oil
• 2  tablespoons fresh ginger, peeled and minced
• 4  large garlic cloves, minced
• 1  red bell pepper, cut into strips
• 1  green bell pepper, cut into strips
• 1  yellow bell pepper, cut into strips
• 1  medium red onion, thinly sliced
• 1  lb chicken breast, skinless, boneless, thinly sliced cross-wise
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon garam masala
• 1⁄4 teaspoon turmeric
• 1⁄4 teaspoon dry crushed red pepper
• 3  green onions, thinly sliced
•  lemon slice

Directions

1. Heat oil in a large non-stick skillet over medium-high heat. Add ginger and garlic. Stir for 30 seconds.
2. Add all the bell peppers and onion and saute until golden, about 5 minutes.
3. Add chicken and all the spices to skillet and sprinkle with salt and pepper. Saute until chicken is cooked through, about 4 minutes. Transfer to a bowl.
4. Sprinkle with green onions. Garnish with lemon slices. Serve immediately.