2 lb chicken thighs or breasts
1/2 cup vegetable broth
1 large onion, sliced
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
2 teaspoons pink, green, and black peppercorns, coarsely ground
Cut chicken into bite-sized pieces. In a wok or skillet, heat 2 tablespoons of the broth. Stir fry chicken. Add onion, bell peppers, and remaining broth. Stir fry until vegetables are tender. Add peppercorns. Cook for about 2 minutes more. Then enjoy with fresh cooked rice and green salad.