Chicken and Sweet Pepper Stir-Fry Recipe

Name: Chicken and Sweet Pepper Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 ounces chicken breast halves, boneless, skinless boneless, skinless; 3 tablespoons soy sauce, tamari; 1 tablespoon sherry dry; 1 medium onions cut into wedges; 2 medium green bell peppers or red, or yellow, or a mixture; 1 1/2 cups mushrooms fresh, sliced; 1 tablespoon vegetable oil; 1 teaspoon ginger root grated; 8 ounces bamboo shoots canned, drained; 1/4 cup chicken broth; 1 teaspoon cornstarch

Servings: persons

18 ounces chicken breast halves, boneless, skinless boneless, skinless
3 tablespoons soy sauce, tamari
1 tablespoon sherry dry
1 medium onions cut into wedges
2 medium green bell peppers or red, or yellow, or a mixture
1 1/2 cups mushrooms fresh, sliced
1 tablespoon vegetable oil
1 teaspoon ginger root grated
8 ounces bamboo shoots canned, drained
1/4 cup chicken broth
1 teaspoon cornstarch

1
Cut skinless chicken into 1/2 inch pieces.
2
Place in a bowl; stir in soy sauce and sherry.
3
Let stand 30 minutes.
4
Spray a cold wok or large skillet with Pam; preheat over medium-high heat.
5
Add onion, stir-fry 2 minutes.
6
Add peppers, stir-fry 1 minute.
7
Add mushrooms, stir-fry about 1 minute more or until veggies are crisp-tender.
8
Remove veggies from wok; set aside.
9
Drain chicken, reserving the marinade.
10
Add oil to wok.
11
Add ginger root; stir-fry 15 seconds.
12
Add half the chicken, stir fry 3 to 4 minutes until no longer pink.
13
Remove.
14
Stir-fry remaining chicken 3 to 4 minutes until no longer pink.
15
Return all chicken, veggies, and bamboo shoots to wok; push from center of wok.
16
Stir broth, cornstarch, and 1/4 teaspoon pepper into reserved marinade; add to wok.
17
Cook and stir until slightly thickened; toss gently to coat chicken mixture.
18
Serve while hot.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 18 ounces chicken breast halves, boneless, skinless boneless, skinless, 3 tablespoons soy sauce, tamari, 1 tablespoon sherry dry, 1 medium onions cut into wedges, and more.

Yes, Chicken and Sweet Pepper Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Sweet Pepper Stir-Fry

How did you like this recipe?

Frequently Asked Questions