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Chicken and Sweet Pepper Stir-Fry
Chicken and Sweet Pepper Stir-Fry
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Prep Time:
35 minutes
Total Time:
Delight stir-fry lovers with vibrant bell peppers, succulent chicken, and flavorful Asian sauce over quick-cook rice.
Ingredients:
  • 1 1/2 cups uncooked instant rice
  • 1 1/2 cups water
  • 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
  • 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
Instructions:
  • Prepare the rice in 1 1/2 cups of water according to the package instructions.
  • Combine all sauce ingredients in a small bowl and mix well before setting aside.
  • Heat oil in a wok or large skillet over medium-high heat until sizzling. Cook chicken strips, stirring occasionally, for 3 to 5 minutes until cooked through. Add garlic and cook for 30 seconds until fragrant. Transfer chicken mixture to a plate.
  • In the same wok, stir-fry bell peppers and onions for 1 minute. Pour in 1/4 cup water, cover, and cook for 2 minutes until veggies are partially cooked. Uncover, add pineapple and sauce, and cook for 2-3 more minutes until veggies are crisp-tender. Finally, add the chicken back in, stir until heated through, and serve over rice.

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