Chicken and Peppers Skillet Supper

Recipe

Main Dish
Chicken and Peppers Skillet Supper

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

4
Servings
5min
Prep
20min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Just a few ingredients and you can have a chicken dinner on the table in just 20 minutes.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 tbsp.Hy-Vee canola oil
    ¾ lbs.boneless chicken breasts, cut in 1-inch pieces
    1small yellow onion, sliced
    1red bell pepper, seeded and sliced
    1carrot, sliced
    1 ½ c.Hy-Vee chicken stock
    1 tbsp.Hy-Vee light soy sauce
    2 tbsp.Hy-Vee cornstarch
    1 c.Hy-Vee frozen peas
    Hy-Vee brown rice, cooked, hot, optional

    Things To Grab

    • Large nonstick skillet
    • Plate
    • Whisk
    • Meat thermometer

    Directions

    1. In a large non-stick skillet, heat oil over medium-high heat; sauté chicken until chicken is lightly golden brown, about 5 minutes. Transfer to a plate.

    2. Add onion, red pepper and carrot to skillet; cook 2 minutes or until onions begin to soften. Whisk together chicken stock, soy sauce and cornstarch; stir into vegetables. Cook, stirring frequently, until sauce bubbles, about 3 minutes. Stir in chicken and frozen peas; cook until chicken is cooked through (165 degrees), about 6 minutes.

    3. Serve over rice, if desired.

    Nutrition facts

    Servings

    200 Calories per serving
    1 cup

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 45mg
    • Sodium: 420mg
    • Total Carbohydrates: 14g
    • Protein: 21g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 2%
    0%
    Vitamin D 0%
    0%
    Potassium 10%

    Recipe Source:

    Hy-Vee chicken stock packaging