By 30 Minutes or Less
Try this great quick-to-fix recipe!
- 1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1-inch chunks
12 oz. asparagus, trimmed and cut into 2-inch-matchstick strips
2 cups red or green bell pepper, cut into thin strips
1 medium onion, sliced
2 tablespoons sugar
1/4 teaspoon black pepper, freshly ground
2 tablespoon light soy sauce
Rice for serving*
In a large skillet or wok, heat the oil over high heat until hot.
Add the chicken and stir-fry for about 4 minutes, or until no longer pink and the juices run clear.
Transfer to a plate.
Add the asparagus, bell pepper, onion, sugar, and black pepper to the skillet.
Stir-fry for about 3 minutes, or until the vegetables are crisp-tender.
Return the chicken to the skillet.
Sprinkle with the soy sauce; cover and cook, for about 1 minute, or until mixture begins to steam.
Serve over rice.
Nutrition analysis does not include rice.
Each serving provides: An excellent source of vitamin A and vitamin C and a good source of fiber.
- Total Fat:3.4g
- Saturated Fat:0.6g
- Dietary Fiber:3g
- % of Calories from Fat:20%
- Recipe Credit
- Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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