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Chicken and Sweet Pepper Stir-Fry

  • Prep 35 min
  • Total 35 min
  • Servings 4
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Stir-fry fans will line up for seconds with this easy combo of fresh and colorful bell peppers, tender chicken, and an Asian sauce over instant rice.
Created Mar 29, 2011

Ingredients

  • 1 1/2 cups (375 mL) uncooked instant rice
  • 1 1/2 cups (375 mL) water
  • 1/2 cup (125 mL) purchased sweet-and-sour sauce
  • 1 tbsp (15 mL) soy sauce
  • 1 1/2 tsp (7 mL) grated gingerroot
  • 1/2 tsp (2 mL) Chinese five-spice powder (optional)
  • 1 tbsp (15 mL) oil
  • 1 lb (500 g) boneless skinless chicken breast halves, cut into thin bite-sized strips
  • 2 large garlic cloves, minced
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1/2 large red onion, cut into 1/2-inch-thick wedges (1 cup/250 mL)
  • 1/4 cup (50 mL) water
  • 1 (8 oz) can pineapple tidbits in unsweetened juice, drained

Steps

  •  
    1
    Cook rice in 1 1/2 cups water as directed on package.
  •  
    2
    Meanwhile, in small bowl, combine all sauce ingredients; mix well. Set aside.
  •  
    3
    Heat oil in wok or large skillet over medium-high heat until hot. Add chicken strips; cook and stir 3 to 5 minutes or until no longer pink in centre. Add garlic; cook and stir an additional 30 seconds or until tender. Remove chicken mixture from wok; place on plate.
  •  
    4
    Add bell peppers and onion to same wok; cook and stir 1 minute. Add 1/4 cup water; cover and cook 2 minutes or until vegetables are partially cooked. Uncover; stir in pineapple and sauce mixture. Cook uncovered an additional 2 to 3 minutes or until vegetables are crisp-tender. Return chicken to wok; cook and stir until thoroughly heated. Serve over rice.

Expert Tips

  • Tip 1
    Tip: Purchase chicken breast strips for stir-frying to save time.
  • Tip 2
    Tip: For easier slicing of chicken breasts, place in the freezer for about 15 to 20 minutes before cutting.
  • Tip 3
    Tip: To store fresh gingerroot, wrap it loosely in a paper towel and put it in a plastic bag in the refrigerator's vegetable compartment. It should keep well for several weeks. Ginger can also be frozen; it will be fine for grating, but the texture won't be firm enough for dicing or to make crisp slivers.

Nutrition Information

No nutrition information available for this recipe
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