Chicken Stir Fry Snow Peas Bell Peppers Recipes

Bell peppers provide a rainbow of colors in this attractive stir fry. The crispness of the peppers and snow peas contrasts with the juicy chunks of chicken, while a traditional stir fry sauce bathes the dish in Asian flavors of soy, garlic, and ginger. Add brown rice for a meal that rivals your favorite from the Chinese takeout menu.

Serves: 4
Serving size: 3 oz chicken and ¾ cup vegetables
Prep time: 15 minutes
Cooking time: 12 minutes

In a small bowl, whisk together the broth, vinegar, soy sauce, ginger root, garlic, and pepper. Set aside.

Lightly spray a large skillet or wok with cooking spray. Cook the snow peas, green onions, and all the bell peppers over medium-high heat for 4-5 minutes, or until tender-crisp, stirring occasionally. Transfer to a plate.
In the same skillet, heat the oil, swirling to coat the bottom. Cook the chicken for 4-5 minutes, or until no longer pink in the center, stirring frequently.

Return the snow pea mixture to the skillet. Stir in the broth mixture. Bring to a boil, still over medium-high heat. Boil for 1 minute, stirring occasionally.

Put the cornstarch in a small bowl. Add the water, stirring to dissolve the cornstarch. Stir into the chicken mixture. Cook for 45 seconds to 1 minute, or until thickened, stirring occasionally.

Chicken Stir Fry Snow Peas Bell Peppers Recipe Ingredients

½ cup fat-free, low-sodium chicken broth
2 tbsp plain rice vinegar
1 ½ Tbsp soy sauce (lowest sodium available)
1 tsp grated peeled ginger root
2 medium garlic cloves, minced ¼ tsp pepper
Cooking spray
2 cups fresh or frozen snow peas or sugar snap peas, trimmed if fresh or thawed if frozen
1/3 cup chopped green onions
½ medium red bell
pepper, chopped
½ medium green bell pepper, chopped
½ medium yellow bell pepper, chopped
2 tsp canola or corn oil
1 lb boneless, skinless chicken breasts, all visible fat discarded, cut into bite-size pieces
2 tsp cornstarch
¼ cup water