2 cups chopped mixed red, yellow and green peppers
2 green onions, sliced
1 Tbsp. oil
1-1/3 cup hot cooked long-grain white rice
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How do I make it ?
Mix first 3 ingredients until blended. Toss 1 Tbsp. with chicken. Let stand 5 min.
Stir-fry chicken and vegetables in hot oil in nonstick wok or large skillet on medium-high heat 4 min. or until chicken is done.
Add remaining dressing mixture; mix well. Simmer on medium-low heat 2 min., stirring frequently. Serve over rice.
Kraft Kitchen Tips!
Make it Easy
You can buy beef and chicken already cut into strips at most grocery stores. Vegetables, such as peppers, are also available pre-cut in bags in the produce section of many larger supermarkets.
For added crunch, sprinkle 1/4 cup chopped almonds, cashews or peanuts over stir-fry just before serving.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 2 g
Cholesterol 65 mg
Sodium 640 mg
Carbohydrate 44 g
Fibre 3 g
Sugars 7 g
Protein 31 g
2 servings, 1/2 recipe (355 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.