Chicken And Pepper Stir-Fry
A vibrant and flavorful stir-fry featuring tender chicken, colorful peppers, and fresh vegetables, perfect for a quick and healthy weeknight dinner.
Ingredients
Instructions
- In a hot wok, add olive oil and chicken strips.
- Cook for 2 minutes or until half done.
- Add sliced peppers, onion, and mushrooms.
- Once peppers have softened, push chicken and peppers onto side of wok.
- Spread broccoli and cauliflower around the edge of the wok.
- Add a tablespoon of water to the middle of the wok.
- Place the lid on the wok and allow to steam to soften and cook remaining vegetables.
- Serve with brown rice or angel hair pasta.
Tips & Substitutions
For a quicker cooking process, consider using pre-sliced chicken or bell peppers. You can substitute the peppers with any seasonal vegetables like zucchini or snap peas for a fresh twist. If you prefer a bit of heat, add some red pepper flakes or sliced jalapeños. For a different flavor profile, try using sesame oil instead of olive oil. This dish pairs beautifully with brown rice or noodles.
Serving Suggestions
Serve this Chicken And Pepper Stir-Fry over a bed of brown rice or angel hair pasta for a filling meal. You can also garnish with sesame seeds or sliced green onions for added flavor and presentation. This dish complements well with a side of steamed broccoli or a fresh cucumber salad for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a microwave or a skillet over medium heat until warmed through. Adding a splash of water while reheating can help maintain moisture and prevent the chicken from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Pepper Stir-Fry contains roughly 379 calories, with 6g protein, 15g carbohydrates, and 34g fat. It is an excellent source of vitamin C (56% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 2280mg per serving (99% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this stir-fry?
Yes, you can use frozen chicken, but it's best to thaw it completely before cutting into strips. This ensures even cooking. If you're short on time, you can also find pre-cooked chicken strips in the freezer section to make the process quicker.
What can I use instead of soy sauce?
If you're looking for a gluten-free option, try tamari or coconut aminos as a substitute for soy sauce. For a different flavor, you could also use a homemade sauce with miso paste or a mix of vinegar and spices.
Is it possible to make this dish vegetarian?
Absolutely! You can replace the chicken with tofu or tempeh for a vegetarian alternative. Additionally, you can increase the quantity of vegetables like broccoli, carrots, or snap peas to make it heartier while keeping it delicious and nutritious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).