Chicken Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Trimmed and pounded Chicken Breast, with Red Peppers, Corn, Broccoli, over Basmati Rice.
Easily modifiable to make how much you need/want. This fed 2 guys dinner with a lunch portion left over.
- Cook the rice (for some extra flavor spice the rice with saffron or another favorite spice)
While the Rice Cooks:
- Pound the chicken breasts out
- Crack fresh black pepper over the breasts (both sides) and let rest
- Wash and loosely dice/chop the bell pepper
- Mix all of the remaining dry spices together
- Cut the chicken breast into strips/chunks depending on your preference
- Sprinkle the dry spice mix over the chicken pieces (all sides)
Cooking the Stir-Fry:
- Warm the oil (I used a home made spicy olive oil) over medium high heat in a 10" skillet
- Put the spiced chicken pieces into the hot oil
- Cook through turning as necessary
- When chicken is done throw all of the veggies in
- Add the chicken broth/stock
- Cover and let the veggies steam until done
Serve over rice
Number of Servings: 4
Recipe submitted by SparkPeople user ALLYNCROWE.
- Cook the rice (for some extra flavor spice the rice with saffron or another favorite spice)
While the Rice Cooks:
- Pound the chicken breasts out
- Crack fresh black pepper over the breasts (both sides) and let rest
- Wash and loosely dice/chop the bell pepper
- Mix all of the remaining dry spices together
- Cut the chicken breast into strips/chunks depending on your preference
- Sprinkle the dry spice mix over the chicken pieces (all sides)
Cooking the Stir-Fry:
- Warm the oil (I used a home made spicy olive oil) over medium high heat in a 10" skillet
- Put the spiced chicken pieces into the hot oil
- Cook through turning as necessary
- When chicken is done throw all of the veggies in
- Add the chicken broth/stock
- Cover and let the veggies steam until done
Serve over rice
Number of Servings: 4
Recipe submitted by SparkPeople user ALLYNCROWE.
Nutritional Info Amount Per Serving
- Calories: 471.1
- Total Fat: 13.0 g
- Cholesterol: 68.4 mg
- Sodium: 102.4 mg
- Total Carbs: 57.7 g
- Dietary Fiber: 5.5 g
- Protein: 35.4 g
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