chicken & peppers with rice stir fry
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.
prep time
15 Min
cook time
30 Min
method
Pan Fry
yield
4 serving(s)
Ingredients
- 2 tablespoons olive oil
- 1 cup 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 cup long grain white rice (uncle ben's) uncooked
- 1/4 teaspoon dried thyme
- 2 cups chicken stock (swanson)
- 2 tablespoons dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper to taste
How To Make chicken & peppers with rice stir fry
-
Step 1In 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. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Tag:
#Quick & Easy
Keyword:
#rice
Keyword:
#stir-fry
Keyword:
#peppers and chicken
Ingredient:
Chicken
Method:
Pan Fry
Culture:
Chinese
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