Chicken & Pepper Stir Fry

12 35 235
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 6
Chicken & Pepper Stir Fry
Health Rating

Ingredients


908 gm Chicken breast, boneless, skinless (cut into 1-inch pieces)
1 medium pepper(s) Yellow bell pepper (sliced)
1 medium pepper(s) Red bell pepper (sliced)
1 medium pepper(s) Orange bell pepper (sliced)
1 small Yellow onion (sliced)
3 clove(s) Garlic (minced)
1/2 cup Soy sauce, low sodium
1/4 cup Rice wine vinegar
2 tsp packed Brown sugar
1 tbsp minced Ginger root
1 tbsp Cornstarch
1 tbsp Sesame oil

Instructions


TO FREEZE AND COOK LATER:

Label a 1-gallon-sized plastic freezer bag.

Add all ingredients to your freezer bag.

Remove as much air as possible, seal, and freeze for up to three months.

TO COOK:

Thaw freezer meal.

Add contents of freezer bag to large skillet, pot, or saute pan.

Bring to boil and simmer uncovered for 15 minutes, stirring occasionally,
until chicken is cooked through.


For a salmon option: Replace chicken breasts with 2 pounds of skinless salmon, cut
into 6 pieces. Simmer for 10 minutes, flipping salmon halfway through.

Nutrition Facts

Per Portion

Calories 235
Calories from fat 45
Calories from saturated fat 8.3
Total Fat 5.0 g
Saturated Fat 0.9 g
Trans Fat 0
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 1.7 g
Cholesterol 86 mg
Sodium 789 mg
Potassium 583 mg
Total Carbohydrate 10.1 g
Dietary Fiber 1.0 g
Sugars 3.2 g
Protein 36 g

Dietary servings

Per Portion


Meat 1.7
Vegetables 0.9

Energy sources


Pygal3%387.09498457723691.0897592085590317%429.4785842130985109.6381701506595619%451.032064118956186.6219417953274761%309.95486642774193189.632128670590517%19%61%AlcoholCarbohydratesFatProtein
Recipe from:
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