Chicken & Bell Pepper Stir-Fry with Rice
Quick stir-fry of sliced chicken, onion and bell pepper with garlic over rice — savory and fast. Uses the same rice and many produce items from other meals to keep costs low.
- Calories
- 610
- Protein
- 36g
- Carbs
- 68g
- Fat
- 17g
Per serving
Ingredients
For 4 servings · 25 min total
- chicken breast (boneless, skinless)24 oz
- uncooked white rice1 1/3 cup
- bell pepper2
- yellow onion2
- garlic4 clove
- olive oil4 tbsp
- low-sodium pantry sauce (mix of pantry staples like water, a splash of vinegar, and a pinch of sugar)4 tbsp
- salt1 tsp
- black pepper1/2 tsp
Instructions
- 1Start rice so it finishes with the stir-fry; rinse and cook according to package directions.
- 2Slice chicken and season lightly with salt and pepper; heat oil in a large skillet over medium-high heat and cook chicken until browned and cooked through, then remove and set aside.
- 3In the same skillet, add more oil if needed and sauté sliced onion and bell pepper until softened, then add minced garlic and cook briefly.
- 4Return chicken to the pan, add the pantry sauce, and toss everything together until heated and saucy; taste and adjust seasoning.
- 5Serve the stir-fry over rice.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.