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Chicken and Sweet Pepper Stir-Fry Recipe

Chicken and Sweet Pepper Stir-Fry
Source: Life Made Delicious

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Ingredients

  • 1 1/2 cups (375 mL) uncooked instant rice
  • 1 1/2 cups (375 mL) water
  • 1/2 cup (125 mL) purchased sweet-and-sour sauce
  • 1 tbsp (15 mL) soy sauce
  • 1 1/2 tsp (7 mL) grated gingerroot
  • 1/2 tsp (2 mL) Chinese five-spice powder (optional)
  • 1 tbsp (15 mL) oil
  • 1 lb (500 g) 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/250 mL)
  • 1/4 cup (50 mL) water
  • 1 (8 oz) can pineapple tidbits in unsweetened juice, drained
PREP TIME
20m
COOK TIME
15m
TOTAL TIME
35m
YIELD
4 servings

Instructions

  • Cook rice in 1 1/2 cups water as directed on package.
  • Meanwhile, in small bowl, combine all sauce ingredients; mix well.
  • Set aside.
  • Heat oil in wok or large skillet over medium-high heat until hot.
  • Add chicken strips; cook and stir 3 to 5 minutes or until no longer pink in centre.
  • Add garlic; cook and stir an additional 30 seconds or until tender.
  • Remove chicken mixture from wok; place on plate.
  • 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.

Dinner

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A recipe from Life Made Delicious

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