This flavorful chicken mixture served in
bell pepper halves is really eye-opening and makes for a fun
presentation.
Pepper
Chicken Stir-Fry
- 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
- 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.
Estimated Times:
Preparation Time: 20 mins
Cooking Time: 10 mins
Cooling Time: 30 mins refrigerating
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.
