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.

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  • 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

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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

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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.