Chicken and Pepper Stir Fry
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Averie Cooks · by Averie Sunshine★ 5.0 (4)

Chicken and Pepper Stir Fry

NUTRITION · PER SERVING25M COOK
CAL 15%·PRO 46%
CARBS 15G20% OF CAL
1G FIBER0G ADDED0G INTRINSIC4G OTHER9G TOTAL SUGAR
FAT 16G49% OF CAL
2G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

This easy one-skillet chicken stir fry features tender chicken pieces and crisp peppers in a savory sauce, ready in 20 minutes. A quick, healthy weeknight dinner loaded with lean protein and vegetables.

mainstir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • ¼ cup reduced sodium soy sauce
  • 2 tablespoons sweet chili sauce ((for a spicier and less sweet stir fry, use chili garlic sauce, start with 1 tbsp*))
  • 1 tablespoon light brown sugar (packed (add to taste but this is the amount I use to balance the saltiness from the soy sauce))
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder ((or 2 garlic cloves finely minced))
  • 1 teaspoon ground ginger ((or 2 teaspoons freshly grated ginger))
  • 1 teaspoon freshly ground black pepper (or to taste)
  • 1/2 teaspoon salt (or to taste)
  • 1 pound boneless chicken thighs (diced into bite size pieces (boneless skinless chicken breasts may be substituted))
  • 2 tablespoons canola or olive oil (divided)
  • 1 medium to large red bell pepper (seeded and diced into bite-sized pieces)
  • 1 medium jalapeno
  • 3 green onions (sliced into 1-inch segments; plus more for garnishing if desired)
PREP
10M
SODIUM
1037MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.