Instructions
- Heat oil in a large skillet over medium-high heat.
- In a small bowl, whisk together the soy sauce and cornstarch and set aside.
- Once the skillet is hot, add the cubed chicken and cook, stirring as needed, until cooked through, about 5 minutes.
- Add the bell peppers and the white portion of the green onions. Cook until the peppers soften, about 3-5 minutes longer.
- Give the soy sauce mixture another stir, then pour into the chicken mixture and cook, stirring occasionally until slightly thickened, about 2-3 minutes.
- Serve stir-fry over cooked rice, sprinkling with the remaining part of the green onions for garnish.
Notes
- The chicken will likely create some liquid in the pan and that's fine - it'll help the peppers soften while they cook.
- If you find that your stir-fry isn't quite saucy enough, feel free to add some water to the pan, a tablespoon at a time, until it reaches your desired consistency.
- Make sure you give your soy sauce mixture a quick stir before adding it to the chicken so that it's well incorporated and doesn't clump together at the bottom of your bowl.
- See the full post above for tips and ideas for variations, garnishes, etc.
- Note that nutrition calculation for this recipe does not include rice.
Useful products:
Nutrition information
Nutrition Facts
Chicken and Bell Pepper Stir-Fry
Amount per Serving
Calories
260
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
109
mg
36
%
Sodium
966
mg
42
%
Potassium
841
mg
24
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
39
g
78
%
Vitamin A
391
IU
8
%
Vitamin C
52
mg
63
%
Calcium
30
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
