Chicken and Sweet Pepper Stir-Fry

Stir-fry fans will line up for seconds with this easy combo of fresh and colorful bell peppers, tender chicken, and an Asian sauce over instant rice.

Ingredients

1 tbsp (15 mL) oil
1 lb (500 g) boneless skinless chicken breast halves, cut into thin bite-sized strips
2 large garlic cloves, minced
1 medium green bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1/2 large red onion, cut into 1/2-inch-thick wedges (1 cup/250 mL)
1/4 cup (50 mL) water
1 (8 oz) can pineapple tidbits in unsweetened juice, drained

1

Cook rice in 1 1/2 cups water as directed on package.
2

Meanwhile, in small bowl, combine all sauce ingredients; mix well. Set aside.
3

Heat oil in wok or large skillet over medium-high heat until hot. Add chicken strips; cook and stir 3 to 5 minutes or until no longer pink in centre. Add garlic; cook and stir an additional 30 seconds or until tender. Remove chicken mixture from wok; place on plate.
4

Add bell peppers and onion to same wok; cook and stir 1 minute. Add 1/4 cup water; cover and cook 2 minutes or until vegetables are partially cooked. Uncover; stir in pineapple and sauce mixture. Cook uncovered an additional 2 to 3 minutes or until vegetables are crisp-tender. Return chicken to wok; cook and stir until thoroughly heated. Serve over rice.

Tip: Purchase chicken breast strips for stir-frying to save time.
Tip: For easier slicing of chicken breasts, place in the freezer for about 15 to 20 minutes before cutting.
Tip: To store fresh gingerroot, wrap it loosely in a paper towel and put it in a plastic bag in the refrigerator's vegetable compartment. It should keep well for several weeks. Ginger can also be frozen; it will be fine for grating, but the texture won't be firm enough for dicing or to make crisp slivers.

No nutrition information available for this recipe