Chicken and Sweet Pepper Stir-Fry

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.

Prep Time

35

Minutes

Total Time

00

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
Purchase 1 lb. chicken breast strips for stir-frying to save time.
Kitchen Tip
For easier slicing of chicken breasts, place in the freezer for about 15 to 20 minutes before cutting.
Storage Tip
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.

Nutrition Information:

1 Serving (1/4 of Recipe)
  • Calories 430
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 2g,),
  • Cholesterol 70mg;
  • Sodium 880mg;
  • Total Carbohydrate 59g
    • (Dietary Fiber 2g,
    • Sugars 18g),
  • Protein 30g;
Percent Daily Value*:
    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.