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.
Recipe
Main Dish
Chicken and Peppers Skillet Supper
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Description
Just a few ingredients and you can have a chicken dinner on the table in just 20 minutes.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee canola oil | ||
| ¾ lbs. boneless chicken breasts, cut in 1-inch pieces | ||
| 1 small yellow onion, sliced | ||
| 1 red bell pepper, seeded and sliced | ||
| 1 carrot, 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
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.
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