Pepper Chicken Stir-Fry
This flavorful chicken mixture is quite appealing served in bell pepper halves and makes for a fun presentation.
2 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
2 tablespoons finely chopped fresh ginger
1 tablespoon MAGGI TASTE OF ASIA Chili Sauce
1 tablespoon dry sherry wine
2 teaspoons MAGGI Instant Chicken Flavor Bouillon
2 cloves garlic, finely chopped
2 teaspoons granulated sugar
1 pound boneless, skinless chicken breast halves, cut into thin strips
2 medium red bell peppers - divided use
2 medium green bell peppers - divided use
1 tablespoon vegetable oil
1 small onion, sliced
3/4 cup cashews, toasted
Hot cooked rice for accompaniment
- Mix soy sauce, ginger, chili sauce, wine, bouillon, garlic and sugar in medium bowl. Add chicken; mix well. Cover; refrigerate for 30 minutes.
- Cut red bell peppers and green bell peppers vertically in half; remove seeds. Cut half of one red bell pepper and half of one green bell pepper into small cubes. Reserve remaining six bell pepper halves.
- Heat oil in large skillet over medium-high heat. Add chicken and marinade; stir-fry for 5 to 7 minutes or until chicken is no longer pink. Add cubed bell peppers and onion. Cook for 2 minutes or until vegetables are crisp-tender. Add nuts; cook for 2 minutes. Spoon chicken mixture evenly into reserved remaining bell pepper halves. Serve immediately with rice.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 310 Calories from Fat: 100 Total Fat: 12 g Saturated Fat: 2 g Cholesterol: 45 mg Sodium: 850 mg Carbohydrates: 30 g Dietary Fiber: 2 g Sugars: 7 g Protein: 22 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.