Chicken and Sweet Pepper Stir-Fry

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  • 35 min prep time
  • total time
  • 14 ingredients
  • 4 servings

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

Directions

  1. 1 Cook rice in 1 1/2 cups water as directed on package.
  2. 2 Meanwhile, in small bowl, combine all sauce ingredients; mix well. Set aside.
  3. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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