Chicken and Peppers Skillet Supper

Recipe

Chicken and Peppers Skillet Supper

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Recipe Data

4
Servings

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    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, cut into half-moon-shaped pieces
    1red bell pepper, seeded and cut into 1-inch pieces
    1carrot, sliced on the bias
    1 ½ c.Hy-Vee chicken stock
    1 tbsp.reduced-sodium soy sauce
    2 tbsp.Hy-Vee cornstarch
    1 c.Hy-Vee frozen peas
    hot cooked Hy-Vee brown rice, optional

    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, about 6 minutes.
    3. Serve over rice, if desired.

    Nutrition facts

    Servings

    200 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 55mg
    • Sodium: 530mg
    • Total Carbohydrates: 14g
    • Protein: 22g

    Daily Values

    0%
    Vitamin A 70%
    0%
    Vitamin C 70%
    0%
    Iron 6%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee chicken stock container.