Best Stir Fry Chicken And Peppers Recipes

STIR FRY CHICKEN AND PEPPERS

Stir Fry Chicken and Peppers image

I received an electric wok for xmas and this is the 1st thing I made in it and it turned out very good. It's a very simple throw together recipe that can be adjusted quite easily for your own tastes.

Provided by bailey46

Categories Chicken Breast

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs boneless chicken breasts, sliced thin
2 cups bell peppers, julienned, I used green, red, yellow and orange
1 carrot, sliced
2 garlic cloves, minced
1 cup chicken broth
2 tablespoons honey
2 tablespoons soya sauce

Steps:

Preheat wok to med. high and add chicken.
Cook until no pink shows.
Remove and set aside.
Add peppers and carrot.
Cook until tender crisp.
Add chicken back in with the garlic.
Cook about 30 sec.
Add chicken broth, honey and soya sauce.
Bring to a boil, cooking just until some of sauce is reduced.
Serve over rice.

Nutrition Facts : Calories 484.2, Fat 21.7, SaturatedFat 6.2, Cholesterol 145.3, Sodium 1085.6, Carbohydrate 19.7, Fiber 2.4, Sugar 15.3, Protein 51.4

CHICKEN STIR-FRY WITH JICAMA,TOMATILLOS AND RED PEPPERS

Chicken Stir-Fry with Jicama,Tomatillos and Red Peppers image

Stir-frying is a quick cooking method that can be used for preparing Latino recipes as well as Asian recipes.

Provided by My Food and Family

Categories Home

Time 1h

Yield Makes 4 servings.

Number Of Ingredients 8

Ingredients

1 lb. boneless skinless chicken breasts, cut into strips
1/4 cup KRAFT Zesty Italian Dressing
4 slices OSCAR MAYER Bacon, chopped
1 cup sliced jicama (about 1 medium)
1 cup quartered tomatillos
1 cup sliced red bell peppers (about 1 medium)
1/2 tsp. crushed red pepper
2 cups hot cooked rice

Steps:

Place chicken in resealable plastic bag. Add dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate at least 30 min. or up to 1 hour to marinate.
Cook bacon in large skillet on medium heat until crisp. Drain fat from skillet; set bacon aside. Remove chicken from marinade; discard marinade. Add chicken to same skillet; cook 4 min. or until evenly browned, stirring frequently. Add jicama, tomatillos, red bell peppers and crushed red pepper; mix well. Cook 3 min. or until chicken is cooked through, stirring occasionally.
Serve over the rice.

Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g

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