We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Chicken and Sweet Pepper Stir-Fry

Stir-fry fans will line up for seconds with this easy combo of fresh and colorful bell peppers, tender chicken, and an Asian sauce over instant rice.

(0)
(0)
Save and Share
  • prep time 35 min
  • total time
  • ingredients 14
  • servings 4
 

Ingredients

Rice

1 1/2
cups uncooked instant rice
1 1/2
cups water

Sauce

1/2
cup purchased sweet-and-sour sauce
1
tablespoon soy sauce
1 1/2
teaspoons grated gingerroot
1/2
teaspoon Chinese five-spice powder, if desired

Stir-Fry

1
tablespoon oil
1
lb. boneless skinless chicken breast halves, cut into thin bite-sized strips
2
large garlic cloves, minced
1
medium green bell pepper, cut into 1-inch pieces
1
medium red bell pepper, cut into 1-inch pieces
1/2
large red onion, cut into 1/2-inch-thick wedges (1 cup)
1/4
cup water
1
(8-oz.) can pineapple tidbits in unsweetened juice, drained

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook rice in 1 1/2 cups water as directed on package.
  • 2 Meanwhile, in small bowl, combine all sauce ingredients; mix well. Set aside.
  • 3 Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add chicken strips; cook and stir 3 to 5 minutes or until no longer pink in center. Add garlic; cook and stir an additional 30 seconds or until tender. Remove chicken mixture from wok; place on plate.
  • 4 Add bell peppers and onion to same wok; cook and stir 1 minute. Add 1/4 cup water; cover and cook 2 minutes or until vegetables are partially cooked. Uncover; stir in pineapple and sauce mixture. Cook uncovered an additional 2 to 3 minutes or until vegetables are crisp-tender. Return chicken to wok; cook and stir until thoroughly heated. Serve over rice.
  • 1 Cook rice in 1 1/2 cups water as directed on package.
  • 2 Meanwhile, in small bowl, combine all sauce ingredients; mix well. Set aside.
  • 3 Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add chicken strips; cook and stir 3 to 5 minutes or until no longer pink in center. Add garlic; cook and stir an additional 30 seconds or until tender. Remove chicken mixture from wok; place on plate.
  • 4 Add bell peppers and onion to same wok; cook and stir 1 minute. Add 1/4 cup water; cover and cook 2 minutes or until vegetables are partially cooked. Uncover; stir in pineapple and sauce mixture. Cook uncovered an additional 2 to 3 minutes or until vegetables are crisp-tender. Return chicken to wok; cook and stir until thoroughly heated. Serve over rice.

EXPERT TIPS

toggle

Expert Tips

Purchase 1 lb. chicken breast strips for stir-frying to save time.

For easier slicing of chicken breasts, place in the freezer for about 15 to 20 minutes before cutting.

To store fresh gingerroot, wrap it loosely in a paper towel and put it in a plastic bag in the refrigerator's vegetable compartment. It should keep well for several weeks. Ginger can also be frozen; it will be fine for grating, but the texture won't be firm enough for dicing or to make crisp slivers.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
430
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
),
Cholesterol
70mg
70%;
Sodium
880mg
880%;
Total Carbohydrate
59g
59%
(Dietary Fiber
2g
2%
  Sugars
18g
18%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
38%;
Vitamin C
74%;
Calcium
4%;
Iron
18%;
Exchanges:
2 1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 3 Very Lean Meat; 1 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.