Chicken Tenders With Spicy Rice And Red Peppers Recipes

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CHICKEN AND BELL PEPPERS SKILLET



Chicken and Bell Peppers Skillet image

Chicken and Bell Peppers Skillet is one of those dishes that will go to your family dinner rotation because it happens to please everyone. It's seasoned with lots of spices and it's also low-carb, paleo and whole30 friendly.

Provided by Olivia Ribas

Categories     dinner     Lunch     Main Course

Time 35m

Number Of Ingredients 12

4 free range organic chicken thighs (bone-in and skin-on)
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon Italian seasoning
Salt and black pepper
1 tablespoon olive oil
2 large bell peppers (1 red and 1 orange, sliced)
1 small red onion (sliced)
1 teaspoon garlic clove (minced)
½ teaspoon paprika
1/8 teaspoon red chili flakes or ground chili pepper
Salt and black pepper

Steps:

  • Heat a cast iron skillet over medium-high heat in the stove. Meanwhile, in a large bowl place chicken and all the seasonings for the chicken. Mix everything well to combine.
  • Add olive oil to skillet. Add chicken in skillet, skin side down, and cook 4-6 minutes or until browned. Turn chicken over and cook for 1 minute. Set aside (chicken won't be totally cooked yet).
  • Remove skillet from the heat and add peppers, onion, garlic, paprika, red chili flakes and salt and peppers. Stir everything well to combine.
  • Arrange chicken on top of the peppers and onions and place the skillet in the pre-heat over. Bake at 400°F for 15-20 minutes or until chicken gets the internal temperature of 165ºF. Enjoy!

Nutrition Facts : ServingSize 1 /4, Calories 258 kcal, Carbohydrate 9 g, Protein 18 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 80 mg, Sodium 758 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 4 g

SAUTEED CHICKEN AND RED PEPPERS



Sauteed Chicken and Red Peppers image

Sometimes cooking for one can be a bit of a pain. This is a favorite dish of mine; it's quick, simple, delicious, and a great way to use leftover chicken. Serve on a bed of rice, couscous, or noodles or for a low-carb option, omit the starch.

Provided by Vickie_Clavette

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 1

Number Of Ingredients 5

3 slices bacon
¾ cup cubed, cooked chicken
½ red bell pepper, chopped into 1-inch pieces
1 green onion, chopped
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
  • Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 5.1 g, Cholesterol 78.7 mg, Fat 35.5 g, Fiber 1.6 g, Protein 22.9 g, SaturatedFat 10.5 g, Sodium 821.9 mg, Sugar 2.7 g

SPICY CHICKEN AND PEPPERS



Spicy Chicken and Peppers image

My husband didn't think he could eat chicken prepared any way but fried-until he was coaxed into trying this colorful combination. Chili powder gives this skillet dish a little kick. -Ruth Ann Toppins of Huntington, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1-1/2 cups julienned green peppers
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, drained
2 teaspoons Italian seasoning
1-1/2 teaspoons sugar
1-1/2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups cooked yolk-free noodles
Fresh parsley

Steps:

  • In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices run clear. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes or until thickened. Serve over noodles. Sprinkle with parsley.

Nutrition Facts : Calories 548 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 1069mg sodium, Carbohydrate 85g carbohydrate (0 sugars, Fiber 9g fiber), Protein 42g protein.

PEPPER CHICKEN AND RICE



Pepper Chicken and Rice image

Besides being colorful and tasty, this dish has a nice variety of textures, like tender chicken and crunchy water chestnuts.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 16

1-1/2 pounds boneless skinless chicken breasts, thinly sliced
1 cup chopped onion
1/4 cup canola oil
1 cup uncooked long grain white rice
1 can (28 ounces) stewed tomatoes
1/2 cup soy sauce
1 tablespoon chicken bouillon granules
3/4 teaspoon salt-free herb and spice seasoning
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 medium green peppers, cut into 1-inch pieces
1 can (8 ounces) mushroom stems and pieces, drained
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • In a large Dutch oven, saute chicken and onion in oil until chicken is no longer pink. Add rice; cook and stir for 1 minute. , Drain tomatoes, reserving liquid. Add enough water to the tomato juices to measure 2-1/4 cups. Add tomato juice mixture to pan along with the soy sauce, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in green peppers and tomatoes. , Cover and simmer for 5 minutes. Add mushrooms and water chestnuts; heat through. Combine cornstarch and water until smooth. Gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.

Nutrition Facts : Calories 429 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 2282mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 4g fiber), Protein 31g protein.

STIR-FRIED CHICKEN WITH BELL PEPPERS



Stir-Fried Chicken With Bell Peppers image

Follow our recipe to learn how two types of soy sauce add flavor to stir-fried chicken with onion and sweet bell peppers.

Provided by Rhonda Parkinson

Categories     Dinner     Entree

Time 25m

Yield 4

Number Of Ingredients 16

1 pound skinless, boneless chicken breasts (cut into bite-sized pieces)
2 teaspoons light soy sauce
1 teaspoon dark soy sauce
3 teaspoons Chinese rice wine or dry sherry (divided)
Freshly ground black pepper, to taste
4 teaspoons cornstarch (divided)
4 tablespoons chicken broth or water
1 teaspoon granulated sugar
1/2 teaspoon Asian sesame oil
3 tablespoons peanut or vegetable oil for stir-frying (divided)
1 teaspoon finely chopped ginger
1 garlic clove (peeled, finely chopped)
1/2 medium onion (peeled, finely chopped)
1/2 green bell pepper (diced)
1/2 red bell pepper (diced)
1 green onion (finely chopped)

Steps:

  • In a bowl, marinate the chicken with the light soy sauce, dark soy sauce, 1 1/2 teaspoons rice wine or dry sherry, pepper, and 3 teaspoons cornstarch, adding the cornstarch last. Let the chicken stand while preparing the other ingredients.
  • In a small bowl, combine the chicken broth or water, 1 1/2 teaspoons rice wine or dry sherry, sugar, and sesame oil. Whisk in 1 teaspoon cornstarch.
  • Heat a wok over medium-high heat and add 2 tablespoons oil. When the oil is hot, add half the ginger and garlic. Stir for about 10 seconds until aromatic, then add the chicken. Stir-fry the chicken for 2 to 3 minutes, until it turns white and is nearly cooked. Splash a bit of rice wine or dry sherry over the chicken while stir-frying if desired. Remove from the wok and drain in a colander or on paper towels. Clean out the wok.
  • Heat 1 tablespoon oil in the wok. Add the remainder of the ginger and garlic and stir for about 10 seconds until aromatic. Add the onion and green bell pepper. Stir-fry for a minute, then add the red bell pepper. Continue stir-frying for another minute, adding a bit of rice wine or dry sherry, chicken broth or water if the vegetables start to dry out.
  • Push the vegetables to the side and add the chicken. Stir briefly, then push to the sides. Re-stir the sauce and add it into the middle of the wok, stirring quickly to thicken. Stir to mix everything together. Stir in the green onion and serve hot over rice.

Nutrition Facts : Calories 335 kcal, Carbohydrate 11 g, Cholesterol 97 mg, Fiber 1 g, Protein 37 g, SaturatedFat 2 g, Sodium 399 mg, Sugar 5 g, Fat 15 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g

CHICKEN TENDERS WITH SPICY RICE AND RED PEPPERS



Chicken Tenders With Spicy Rice and Red Peppers image

Make and share this Chicken Tenders With Spicy Rice and Red Peppers recipe from Food.com.

Provided by PanNan

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup chopped cilantro
2 teaspoons ground cumin
1 teaspoon hot paprika or 1 teaspoon mild paprika
1/2 teaspoon salt
1 lime, juice of
1 lb chicken breast tenders
2 tablespoons olive oil
1 small red onion, thinly sliced
1 small red bell pepper, seeded,chopped
1 small jalapeno pepper, seeded,minced
1 1/2 cups long-grain rice
1/4 teaspoon ground red pepper
2 (14 1/2 ounce) cans chicken broth

Steps:

  • Heat oven to 300 degrees.
  • Mix cilantro, cumin, paprika, salt and 1/2 the lime juice in small bowl.
  • Coat chicken with mixture.
  • Heat olive oil in large skillet over medium-high heat; add chicken.
  • Cook until lightly browned on one side, about 2 minutes; turn.
  • Cook to brown other side.
  • Remove chicken to baking pan; place in oven to finish cooking, 15 minutes.
  • Meanwhile, add onion, red pepper and jalapeño to same skillet over high heat.
  • Cook 2 minutes.
  • Add rice and ground red pepper.
  • Cook, stirring, 1 minute.
  • Pour in broth.
  • Heat to boil.
  • Cover; cook until rice is tender, 15 minutes Transfer rice to serving platter.
  • Top with chicken.
  • Drizzle with remaining lime juice.

Nutrition Facts : Calories 500.5, Fat 11.8, SaturatedFat 2.1, Cholesterol 72.6, Sodium 1107.5, Carbohydrate 61.1, Fiber 2.1, Sugar 2.7, Protein 34.3

CHICKEN NEGIMAKI WITH SPICY RED PEPPER DIPPING SAUCE



Chicken Negimaki with Spicy Red Pepper Dipping Sauce image

Categories     Chicken     Garlic     Poultry     Appetizer     Marinate     Sauté     Cocktail Party     Vinegar     Fall     Soy Sauce     Gourmet     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes about 65 hors d'oeuvres

Number Of Ingredients 16

For chicken negimaki
8 small boneless skinless chicken breast halves (about 2 1/2 pounds total)
2 bunches scallions
1 garlic clove
1/4 cup soy sauce
2 tablespoons seasoned rice vinegar
2 teaspoons Asian sesame oil
For red pepper dipping sauce
1 red bell pepper
3/4 cup distilled white vinegar
1/2 cup sugar
1/2 teaspoon dried hot red pepper flakes
1/3 cup black* or white sesame seeds
3 tablespoons vegetable oil
about sixty-five 6-inch wooden skewers
*Available at Asian markets and some specialty foods shops and supermarkets

Steps:

  • Make negimaki:
  • Remove "tenders" from chicken if necessary (see above note). Pound breast halves ‚ inch thick between 2 sheets of plastic wrap. On a work surface arrange 1 breast half, smooth side down, with a long side facing you and put 1 scallion (or 2 if very thin) lengthwise on chicken. Roll chicken around scallion and tie with kitchen string at 1-inch intervals. Trim scallion flush with chicken. Make 7 more rolls in same manner.
  • Mince garlic and in a shallow baking dish just large enough to hold rolls in one layer stir together garlic, soy sauce, rice vinegar, and sesame oil. Add rolls, turning them to coat. Marinate negimaki, covered and chilled, at least 4 hours and up to 1 day.
  • Make sauce:
  • Coarsely chop bell pepper and in a blender purée with white vinegar. Transfer mixture to a small saucepan and stir in sugar, red pepper flakes, and salt to taste. Simmer sauce 5 minutes and cool. Sauce may be made 1 week ahead and chilled in an airtight container.
  • Spread sesame seeds on a sheet of wax paper. Remove negimaki from marinade, letting excess drip off, and roll in sesame seeds to coat. In a large skillet heat 2 tablespoons vegetable oil over moderate heat until hot but not smoking and cook negimaki in 2 batches, turning them occasionally, until cooked through, about 10 minutes, adding remaining tablespoon vegetable oil to skillet as necessary. Transfer negimaki as cooked to a cutting board and cut crosswise into 1/2-inch-thick slices, discarding string.
  • Push skewers through sesame seed-coated edge of slices. Serve negimaki warm or at room temperature with dipping sauce.

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Chicken tenders with spicy rice and red peppers is the best recipe for foodies. It will take approx 50 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make chicken tenders with spicy rice and red peppers at your home.. Chicken tenders with spicy rice and red peppers may come into the following tags or occasion in which you are looking to create your ...
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