Chicken & Peppers With Rice Stir Fry

Name: Chicken & Peppers With Rice Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 Tbsp olive oil; 1 c onions; 1 clove garlic, minced; 2 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 salt; 1/2 tsp pepper to taste

By Betty Graves
@ILUVSPICES

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.

Rating:

★★★★★ 1 vote5

Serves:

Prep:

15 Min

Cook:

30 Min

Method:

Pan Fry

Ingredients

2 Tbsp

olive oil
1 c

onions
1 clove

garlic, minced
2

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

salt
1/2 tsp

pepper to taste
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How to Make Chicken & Peppers With Rice Stir Fry

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.