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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 417.4
  • Total Fat: 7.5 g
  • Cholesterol: 102.7 mg
  • Sodium: 3,593.4 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 47.3 g

View full nutritional breakdown of Karen's 3 Pepper and Chicken Stir Fry calories by ingredient
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Karen's 3 Pepper and Chicken Stir Fry

Submitted by: KMARIE0218

Introduction

Red, green and yellow pepper with celery and onions, stir fried with teriyaki marinaded chicken. Serve with rice noodles. I made this up - feel free to comment on what I can do to improve it! Red, green and yellow pepper with celery and onions, stir fried with teriyaki marinaded chicken. Serve with rice noodles. I made this up - feel free to comment on what I can do to improve it!
Number of Servings: 4

Ingredients

    1 Green Pepper, cut in strips
    1 Red Pepper, cut in strips
    1 Yellow Pepper, cut in strips
    3 stalks of celery, cut in 1/4" chunks
    1 Vidalia Onion, cut in strips
    3 boneless chicken breasts
    Kikkoman Teriyaki sauce for marinading
    1 tbsp soy sauce
    1/3 cup House of Tsang Classic Stir Fry sauce
    2 tsp Kikkoman Black Bean Sauce w/Garlic
    1 tbsp Olive Oil

Directions

Marinade chicken in teriyaki sauce. (overnight is best for optimum flavor!). Cut chicken into strips. Oil wok pan with olive oil. Cook chicken until done, adding in soy sauce while it's cooking. Add in all of the vegetables, mix with chicken and then add in the stir fry sauce and bean sauce. Cook until vegetables are tender. Serve with rice or rice noodles.

Number of Servings: 4

Recipe submitted by SparkPeople user KMARIE0218.






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Member Ratings For This Recipe

  • I made this with Rotisserie Chicken Breasts and I didn't have the Black Bean sauce. I added some minced garlic. It was very good and the leftovers held well for reheating. - 10/31/11

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