CHICKEN AND SWEET PEPPER STIR-FRY

Chicken and Sweet Pepper Stir-Fry image

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.

Provided by By Betty Crocker Kitchens

Categories Entree

Yield 4

Number Of Ingredients 14

Previous Next

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

Steps:

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 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.
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.

Nutrition Facts : Calories 430, Carbohydrate 59 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 880 mg, Sugar 18 g