Chicken and Sweet Pepper Stir-Fry

  • Prep 35 min
  • Total 0 min
  • 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

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.

  • 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.

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
430
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
10%
Cholesterol
70mg
23%
Sodium
880mg
37%
Total Carbohydrate
59g
20%
Dietary Fiber
2g
8%
Sugars
18g
Protein
30g
% Daily Value*:
Vitamin A
38%
38%
Vitamin C
74%
74%
Calcium
4%
4%
Iron
18%
18%
Exchanges:
2 1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 3 Very Lean Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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