We had ordered a boatload of Chinese food the day before and so I had all this leftover steamed rice and some green and red bell peppers in a spicy black bean sauce. So it made it pretty easy to piece together a chicken dish. I decided to really go hot, so I chopped up some marinaded pickled green peppers and a couple breasts of chicken and tossed them with chopped garlic, red chillies and some chili paste.
This stuff is the bomb:
I decided to cook it all in the oven, so it'd be a bit slower cook time and help the chicken absorb the flavors and stay nice and moist. I guess it was probably 15-20 min. around 400-425. (My oven is in celsius and I never pay attention to a particular temperature unless I'm baking. I just crank it up and keep an eye on the food inside!)
Once the chicken was nicely cooked, I re-heated the rice and made a small heap of it on the plate, topping it with the chicken and peppers, being sure to drizzle some of the juices on there as well. I was craving veggies, so I loaded up on carrots, broccoli and asparagus as our sides and voila! A healthy little 15-minute meal full of flavor.