Chicken and Sweet Pepper Stir-Fry

Name: Chicken and Sweet Pepper Stir-Fry
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons Chinese five-spice powder, if desired; 2 larges garlic cloves, minced; 2 teaspoons grated gingerroot; 1 medium green bell pepper, cut into 1-inch pieces; 355 milliliters uncooked instant rice; 1 Tbsp oil; 227 grams pineapple tidbits in unsweetened juice, drained; 1 medium red bell pepper, cut into 1-inch pieces; 1 larges red onion, cut into 1/2-inch-thick wedges (1 cup); 454 grams boneless skinless chicken breast halves, cut into thin bite-sized strips; 1 Tbsp soy sauce; 118 milliliters purchased sweet-and-sour sauce; 59 milliliters water; 355 milliliters water

Chicken and Sweet Pepper Stir-Fry is a dairy free main course. This recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 457 calories, 28g of protein, and 7g of fat. This recipe serves 4. If you have instant rice, chicken breast halves, purchased sweet-and-sour sauce, and a few other ingredients on hand, you can make it. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert.

Instructions

Cook rice in 1 1/2 cups water as directed on package.

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Water

Rice

Meanwhile, in small bowl, combine all sauce ingredients; mix well. Set aside.

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Sauce

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Bowl

Heat oil in wok or 12-inch skillet over medium-high heat until hot.

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Cooking Oil

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Frying Pan

Wok

Add chicken strips; cook and stir 3 to 5 minutes or until no longer pink in center.

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Chicken Tenders

Add garlic; cook and stir an additional 30 seconds or until tender.

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Garlic

Remove chicken mixture from wok; place on plate.

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Whole Chicken

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Wok

Add bell peppers and onion to same wok; cook and stir 1 minute.

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Bell Pepper

Onion

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Wok

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.

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Vegetable