A bag of frozen peppers and onions can be a quick start to a stir-fry; here, it's combined with almost fat-free chicken tenders for a speedy dinner. Serve this dish with warm polenta rounds or brown rice.
| Prep Time: | 15 minutes |
| Ready in: | 30 minutes (including 15 minutes marinating time) |
| Yield: | 4 servings, 1 cup each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1 teaspoon sugar | |
| 1 teaspoon paprika | |
| 1/2 teaspoon salt | |
| 1/2 teaspoon freshly ground pepper | |
| 1/4 teaspoon cayenne pepper | |
| 1 pound boneless, skinless chicken breast tenders , cut into 2-inch pieces (see Variation) | |
| 1 tablespoon canola oil | |
| 1 16-ounce package frozen bell pepper and onion mix | |
Recipe Directions
- Combine sugar, paprika, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat. Cover and refrigerate for 15 minutes or overnight.
- Heat oil in a large nonstick skillet over high heat. Add pepper-and-onion mix and cook, stirring occasionally, until the vegetables are soft, 5 to 7 minutes. Add the spice-rubbed chicken and cook, stirring, until no longer pink in the center, 3 to 5 minutes. Serve hot. Variation: Make Stir-Fried Spicy Beef by using 1 pound of stir-fry beef or thinly sliced top round steak instead of chicken in this dish.
Prepare through Step 1 up to 1 day ahead.
Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 196 cal | Carbohydrate Servings: | ||||||
| Carbohydrates: | 8 g | Dietary Fiber: | 2 g | Cholesterol: | 66 mg | |||
| Fat: | 5 g | Sodium: | 392 mg | Saturated Fat: | 1 g | |||
| Protein: | 28 g | Potassium: | 292 mg | Monounsaturated Fat: | 2 g | |||
| Nutrition Bonus: | Vitamin C (24% daily value). | |||||||
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