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Easy Chicken Bell pepper Stir-Fry

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Easy Chicken Bell pepper Stir-Fry
Easy Chicken Bell pepper Stir-Fry

Chicken bell pepper stir-fry recipe is a healthy proteinous dinner recipe prepared with veggies and other beneficial ingredients. You wouldn’t like to reciprocate the meal, right?

To make the recipe more appetizing, I usually spics it up with bamboo shoots, bean sprouts, or snap peas. I love it more hen spic with ginger and garlic, though I’m a fan of both.

Basically, this recipe is recommended for those on a keto diet, try this out, and you will continuously crave for more.

However, this recipe is straightforward and delicious to prepare; just a few ingredients in your kitchen can make a complete dish.

Nutrition Facts of Chicken Bell pepper Stir-Fry Recipe

  • Calories: 266kcal
  • Carbohydrates: 10g
  • Protein: 32g
  • Fat: 10g
  • Saturated Fat: 1g
  • Cholesterol: 89mg
  • Sodium: 465mg
  • Potassium: 711mg
  • Fiber: 1g
  • Sugar: 4g
  • Vitamin A: 893IU
  • Vitamin C: 56mg
  • Calcium: 19mg
  • Iron: 1mg

How to make chicken bell peppers Stir-fry

This bell pepper chicken stir fry is about as easy as it gets:

  • Firstly, wash your chicken and cut it into strips. However, try to season your chicken first and then brown them; as the chicken browns, they create a layer of flavor in the skillet.
  • Then stir in the veggies. The veggies give it more flavor.
  • The slurry and the chicken broth are added, and the stir fry is simmered down until the desired thickness is reached.

Ingredients for Chicken Bell pepper Stir-Fry Recipe

  •  lb chicken breast
  • 1 red bell pepper
  • 2 cloves garlic minced
  • 1 green bell pepper
  • black pepper
  • 1 large onion
  •  cups chicken stock
  • 1 tbsp soy sauce
  • Paprika
  • ½ Tbsp ginger minced
  • 2 tbsp oil
  •  tbsp Cornflour
  • 1 Habanero pepper minced
  • Salt to taste

Directions for Chicken Bell pepper Stir-Fry Recipe

  1. Cut the chicken into strips.
  2. Season the chicken with salt, black pepper, and paprika. Set aside
  3. Preheat the oil in a pan, add the chicken, and cook until about 3 to 4 minutes on each side.
  4. Add the bell peppers, onions, ginger, garlic, and minced habanero pepper. Cook for a minute to two.
  5. Make the cornstarch slurry by mixing the cornstarch with one and a half tablespoons of chicken broth. Mix until the cornstarch is completely dissolved.
  6. Add the cornstarch slurry and the remaining chicken broth inside the chicken. Add the soy sauce and leave to cook for about 5 minutes.
  7. Garnish with parsley if desired.

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