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Chicken and Sweet Pepper Stir-Fry

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Chicken and Sweet Pepper Stir-Fry
  • Prep 35 min
  • Total 0 min
  • Servings 4
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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.
Updated May 13, 2010

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Purchase 1 lb. chicken breast strips for stir-frying to save time.
  • tip 2
    For easier slicing of chicken breasts, place in the freezer for about 15 to 20 minutes before cutting.
  • tip 3
    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

430 Calories, 8g Total Fat, 30g Protein, 59g Total Carbohydrate, 18g Sugars

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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