June 12, 2011

Chicken Stir-Fry

Makes 6 Servings

1 - Green bell pepper
1 - Red bell pepper
1 - Yellow bell pepper
1 - Sweet Onion
1 pkg - Bean Sprouts
16 oz - Eating right boneless skinless chicken breast
1 bottle - Kikkoman stir-fry sauce
1 Tbsp - Kikkoman soy sauce
1 tsp - Chinese hot sauce
4 cups - Sticky rice
1 Tbsp - Olive Oil

1. In a wok add your olive oil then the chicken, cut into cubes. Add a small amount of the stir-fry sauce to help flavor the chicken as it cooks.

2. Once the chicken is almost cooked, add the green, red, and yellow bell peppers.  Cook for 10 minutes, then add the onion, remaining stir-fry sauce, and soy sauce.  Cook for about 5-10 minutes or until the bell peppers are tender. 

3. Add the bean sprouts and you only need to cook them for a few minutes, or they will become mushy.  Finally add the Chinese hot sauce, mix well.

4. Serve chicken vegetable stir-fry over sticky rice and enjoy!!

Nutrition Information:
PER SERVING: 304 calories, 2g fat, 863mg sodium, 42g carbs, 23g protein

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