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Chicken Stir-Fry with Jicama,Tomatillos and Red Peppers

Chicken Stir-Fry with Jicama,Tomatillos and Red Peppers
Chicken Stir-Fry with Jicama,Tomatillos and Red Peppers might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 30g of protein, 16g of fat, and a total of 394 calories. A mixture of oscar mayer bacon, chicken breasts, bell peppers, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the cooked rice you could follow this main course with the Breakfast Rice Pudding as a dessert. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet.

Instructions

1
Place chicken in resealable plastic bag.
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Whole ChickenWhole Chicken
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Ziploc BagsZiploc Bags
2
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.
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Whole ChickenWhole Chicken
3
Cook bacon in large skillet on medium heat until crisp.
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BaconBacon
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Frying PanFrying Pan
4
Drain fat from skillet; set bacon aside.
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BaconBacon
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Frying PanFrying Pan
5
Remove chicken from marinade; discard marinade.
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MarinadeMarinade
Whole ChickenWhole Chicken
6
Add chicken to same skillet; cook 4 min. or until evenly browned, stirring frequently.
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Whole ChickenWhole Chicken
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Frying PanFrying Pan
7
Add jicama, tomatillos, red bell peppers and crushed red pepper; mix well. Cook 3 min. or until chicken is cooked through, stirring occasionally.
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Red Pepper FlakesRed Pepper Flakes
Red PepperRed Pepper
TomatillosTomatillos
Whole ChickenWhole Chicken
JicamaJicama
8
Serve over the rice.
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RiceRice
DifficultyHard
Ready In1 h
Servings4
Health Score22
Dairy FreeGluten FreeLow Fodmap
DietsGluten FreeDairy FreeFodmap Friendly
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