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Stir-Fried Chicken and Peppers with Rice

This all-in-one dinner is a real crowd pleaser.

Serves 4
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
464 calories per serving


> 1 cup long-grain white rice or brown rice
> 1 yellow bell pepper
> 1 (8 oz) package brown mushrooms
> 2 cloves garlic
> 2 tbsp canola oil
> 1 (12 oz) jar roasted red peppers 
> 1 lb Nature's Promise® Chicken Breast Tenders
> 1/4 cup basil leaves


Cook rice according to package directions. Slice the bell pepper into thin strips, quarter the mushrooms and mince the garlic.
Heat the oil in a frying pan over medium heat. Stir-fry the bell pepper, mushrooms and garlic 4 min.
Drain the roasted red peppers and cut into strips. Slice the chicken tenders. Increase heat to high and add chicken and peppers to the mushroom mixture. Season with salt (in moderation) and pepper. Stir-fry 6 min.
In a serving bowl, toss together the chicken and vegetable stir-fry and the rice. Garnish with basil and serve.


Replace the basil with cilantro.

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