Chicken and Bell Peppers

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 256.9
  • Total Fat: 12.2 g
  • Cholesterol: 68.4 mg
  • Sodium: 393.9 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 28.8 g

View full nutritional breakdown of Chicken and Bell Peppers calories by ingredient
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Use a large skillet or wok. Makes 4 servings. Use a large skillet or wok. Makes 4 servings.
Number of Servings: 4


    2 boneless, skinless chicken breasts
    3 tablespoons canola oil
    2 tablespoons light soy sauce
    1/4 teaspoon black pepper
    1 teaspoon cornstarch
    1 clove garlic, minced
    2 bell peppers, seeded and cut into 1-inch squares
    2 celery stalks, diced diagonally into 1/4-inch pieces
    1 small onion, chopped
    1/4 cup cold water


Cut the chicken into 1-inch squares and marinate with mixture of 1 tablespoon oil, 1 tablespoon light soy sauce, black pepper, 1/2 teaspoon cornstarch, and garlic. Let stand for 20 minutes. Heat the remaining oil in skillet or wok and stir-fry the bell peppers, celery, and onions for about 2 minutes. Remove the vegetables from the skillet or wok. Add the chicken to the skillet or wok and stir-fry for about 3 minutes or until the chicken is no longer pink in the middle. Mix the remaining cornstarch, soy sauce, and water. Add to the chicken mixture in the skillet or wok, and cook until sauce thickens. Arrange chicken and vegetables on a platter and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user GETTO140.

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Member Ratings For This Recipe

  • This is a great recipe that's quick to make. There are a few things I tweaked on it, I cut the 1/4 water & onions out & used olive oil instead of canola oil. Also just dumped the marinated chicken in the wok and cooked it up then threw the veggies back in for a little less than a min. Delicious!! - 10/1/13

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