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Pepper Chicken Stir Fry
Pepper Chicken Stir Fry is so easy to make and you only have to dirty one pan! Dinner is ready in under 30 minutes.
Course
Main Dish
Cuisine
Asian
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
0
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
servings
Calories
190
kcal
Author
Leigh Anne Wilkes
Ingredients
2
boneless, skinless chicken breasts
cut into thin strips or bite size pieces
1
tsp
fresh ginger
minced
2
tsp
garlic
mined
2
Tbsp
canola oil
divided
1
red pepper
seeded and cut into thin slices.
1
medium onion
cut into thin slices
1
cup
broccoli florets
1
cup
chicken broth
1
Tbsp
cornstarch
2
Tbsp
plum sauce
1
Tbsp
Worcestershire Sauce
1
Tbsp
soy sauce
sesame seeds
for garnish
Instructions
Combine chicken, ginger and garlic and set aside while you chop veggies.
Heat 1 Tbsp oil in pan and cook chicken until done. Remove from pan.
Add remaining 1 Tbsp oil and stir fry veggies until crisp tender.
Remove veggies from pan
Combine broth, cornstarch, plum sauce, Worcestershire sauce and soy sauce.
Pour into pan and cook over medium heat until thickened and bubbly.
Add chicken and vegetables back into pan with sauce and cook until coated and heated through.
Serve over rice and top with sesame seeds, chow mein noodles, cashews, peanuts or almonds.
Nutrition
Calories:
190
kcal
|
Carbohydrates:
14
g
|
Protein:
14
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
36
mg
|
Sodium:
517
mg
|
Potassium:
505
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1099
IU
|
Vitamin C:
66
mg
|
Calcium:
35
mg
|
Iron:
1
mg