Chicken & Peppers With Rice Stir Fry

Betty Graves


The combination of the green peppers and chicken are so delicious. It is easy to fix. it is so different from other stir fry recipes because of not adding soy sauce. Also, if any left over I take for my lunch the next day. It heats up well and the flavors the next day are compiled together so nicely.

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15 Min


30 Min


Pan Fry


2 Tbsp
olive oil
1 c
1 clove
garlic, minced
boneless chicken breast, cut into 1 inch strips
3 large
red, green, orange red peppers cut in strips
1 c
long grain white rice (uncle ben's) uncooked
1/4 tsp
dried thyme
2 c
chicken stock (swanson)
2 Tbsp
dried parsley
1/2 tsp
1/2 tsp
pepper to taste

Directions Step-By-Step

In a large pan over med-high heat, saute' onions and garlic. I always cut my onions in large chunks. Saute' for 2 minutes until translucent. Add chicken pieces with onions and garlic and make sure chicken is done cooking about 3 minutes, turning on each side. Add peppers to mixture for 1 minute. Add rice and thyme, cook and stirfor 1 minute. Add stock,parsley, salt and pepper to mixture and bring to a boil. Cover and simmer on low for 15 minutes until liquid has been absorbed. Remove from low heat and let stand, covered, another 10 minutes before serving.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese
Other Tag: Quick & Easy