Chicken And Pepper Trio Recipes

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EASY PEPPER CHICKEN STIR FRY



Easy Pepper Chicken Stir Fry image

This Pepper Chicken Stir Fry recipe is ridiculously easy to make with ingredients that you already have in your pantry. Fast, full of flavour and best served with some steamed rice.

Provided by Richa Gupta

Categories     Dinner

Time 30m

Number Of Ingredients 17

4 chicken breasts (cut into 1 inch pieces)
2 tablespoons light soy sauce
1 teaspoon garlic (minced)
1 tablespoon toasted sesame oil
1 teaspoon ground black pepper
¼ cup oyster sauce
2 tablespoons light soy sauce
2 tablespoon vinegar
1 teaspoon ground black pepper
½ cup water
3 tablespoons cornstarch (divided)
3 tablespoons vegetable oil (divided)
1 large onion (cut into 1 inch pieces)
1 medium green bell pepper (cut into 1 inch pieces)
1 medium red bell pepper (cut into 1 inch pieces)
4 cloves garlic (finely chopped)
1 inch piece ginger (finely chopped)

Steps:

  • Combine all the ingredients listed under marinade including the chicken and set aside for at least 15 minutes.
  • Whisk together oyster sauce, soy sauce, vinegar, black pepper, half cup water and one tablespoon of cornstarch and set aside.
  • Once the chicken has marinated, toss it in remaining two tablespoons cornstarch.
  • Heat two tablespoons oil in a large pan and add the chicken pieces. Don't overcrowd the pan and if your pan is not large enough, do this in batches. Cook the chicken pieces on high heat for 3 minutes on each side. Remove the pieces from the pan and set aside.
  • Add the remaining tablespoon of oil to the pan on high heat, and add the onions and bell peppers. Toss them in the pan for a minute or two till they brighten up in colour and have cooked slightly. Toss in the ginger and garlic and cook for another minute.
  • Add the chicken pieces and sauce mixture to the pan. Toss everything well, and simmer for a minute or two till the sauce thickens and coats the chicken well. Serve hot with steamed rice or veggies on the side.

Nutrition Facts : Calories 460 kcal, Carbohydrate 16 g, Protein 51 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 144 mg, Sodium 1670 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR



Chicken and Peppers with Balsamic Vinegar image

This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.

Provided by ROBYN050501

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 55m

Yield 4

Number Of Ingredients 10

¼ cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
¼ cup balsamic vinegar, divided

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
  • Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
  • Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g

CHICKEN AND PEPPER TRIO



Chicken and Pepper Trio image

Make and share this Chicken and Pepper Trio recipe from Food.com.

Provided by lilkittykt

Categories     Low Cholesterol

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

1 lb boneless skinless chicken breast, cut into 1/2 inch strips
3/4 cup reduced-fat Italian salad dressing, divided
6 medium bell peppers, cut into thin strips (2 red, 2 green, 2 yellow)
1 (10 ounce) package fresh spinach, washed and trimmed

Steps:

  • Place the chicken in an 8 inch square baking dish and add 1/2 C of the italian dressingg; mix well, cover and marinate in the refrigerator for 1 hour.
  • Heat a large grill pan over high heat until hot, place the chicken in the pan, discarding the marinade, and cook for 2-3 minutes per side, or until no pink remains; remove the chicken from the pan, set aside; add the peppers to the pan and cook for 4-5 minutes or until crisp tender, stirring occaisionally.
  • Return the chicken to the pan and cook until heated through, place the spinach in a large bowl and add the chicken mixture and the remaining 1/4 cup italian dressing; toss well, serve immediately.

Nutrition Facts : Calories 141.5, Fat 3.3, SaturatedFat 0.5, Cholesterol 45.7, Sodium 503.7, Carbohydrate 8.8, Fiber 3.2, Sugar 4.4, Protein 20.1

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