Chicken and Pepper Stir Fry

Chicken and Pepper Stir Fry Healthy Recipe

6 Servings 5 min Cook

Macros/Serving: 479 Calories
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3 Tbsp Soy Sauce
2 Tbsp Ketchup
3 Tsp Ginger
1 Cloves, minced Garlic
8 Thigh, bone removed Chicken Thigh
2 Tbsp Vegetable Oil
6 Large Scallions
1 Large (2-1/4 per pound, approx 3-3/4" lo Red Bell Pepper
6 Cup Brown Rice


Mix soy sauce, ketchup, ginger and garlic in re-sealable heavy-duty plastic bag.

Add chicken; seal bag and turn to coat with marinade.

Let stand 15 minutes.

Heat 1 tablespoon of the oil in 10-inch skillet or wok over medium-high heat.

Add green onions and bell peppers; stir-fry until crisp-tender.

Remove from skillet.

Heat the remaining 1 tablespoon oil in skillet.

Add chicken; stir-fry 4 to 5 minutes or until no longer pink in center.

Stir in bell pepper mixture.

Serve over noodles or rice.

NOTE: Have chicken thighs slightly frozen to ease in skinning and deboning.