Chicken With Peppers Stir-Fry

Chicken with Peppers Stir Fry

Diana Miller / Cultura / Getty Images

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
335 Calories
13g Fat
16g Carbs
38g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 335
% Daily Value*
Total Fat 13g 16%
Saturated Fat 2g 9%
Cholesterol 102mg 34%
Sodium 415mg 18%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 3%
Total Sugars 12g
Protein 38g
Vitamin C 26mg 129%
Calcium 32mg 2%
Iron 2mg 9%
Potassium 422mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple recipe for chicken with peppers stir-fry tastes so wonderfully fresh. And it's ready in about 20 minutes.

This recipe is delicious served over hot cooked rice or cooked noodles. Make sure the rice is cooked and ready before you start stir-frying. Rice will stay hot and good for up to 20 to 30 minutes after it is cooked. Just leave the lid on, but remove the pan from the heat. You can cook the noodles too; put them in a colander and put them over steaming water to keep warm.

This is really a one dish meal that is complete in itself. You don't need much else to serve with it except a green salad or fruit salad if you'd like. 

Ingredients

  • 4 breast boneless, skinless chicken breasts

  • 2 tablespoons oil

  • 2 cups frozen pepper and onion stir-fry mixture

  • 1/3 cup orange juice

  • 2 tablespoons lime or lemon juice

  • 2 tablespoons honey

  • 1/2 teaspoon kosher salt

  • 1/8 teaspoon freshly ground black pepper

  • 1 tablespoon cornstarch

  • 2 tablespoons water

  • 2 tablespoons fresh basil leaves, sliced

Steps to Make It

  1. Gather the ingredients.

  2. Cut chicken into 1-inch pieces and set aside.

  3. Heat oil in a wok or heavy skillet over medium-high heat.

  4. Add frozen pepper and onion mixture and stir-fry until crisp tender. Remove vegetables from wok or skillet.

  5. Add chicken and stir-fry until chicken is cooked through.

  6. Add cooked vegetables, orange juice, lime juice, honey, salt, and pepper to chicken in the skillet. Stir fry for 2 to 4 minutes until mixture starts to bubble.

  7. Combine cornstarch and water in a small bowl, then add to skillet. Cook and stir over medium-high heat until sauce boils and thickens.

  8. Serve immediately over hot cooked rice or noodles and sprinkle with basil. Enjoy.

Tip

  • One of the tips for stir frying is to make sure you have all of the ingredients ready before you turn on the stovetop. Everything should be right there by the stove, on plates or bowls, and then you just start cooking.

Recipe Variations

  • You can use boneless, skinless chicken thighs in place of the chicken breasts if you'd like. They would take about double the time to cook. Test the chicken with an instant read meat thermometer to make sure it is 160 F before you serve it.
  • You can substitute free bell peppers and onions for the frozen mixture if you'd like. Slice the peppers into strips or cut into cubes and do the same with the onion. The fresh vegetables will take a bit longer to cook than the frozen mixture, since freezing makes vegetables more tender to begin with.