Recipe by JENISSE
"It's a good way to eat your veggies! Serve over white rice and a little soy sauce and lime."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves - cut into cubes
ground black pepper
red bell pepper, sliced
toasted sesame seeds
chopped toasted peanuts
I really like how simple and adaptable this recipe is and will almost definitely be making it again. The seasoning on the chicken is simple but delicious. I ended up leaving out the brown sugar and even though I had the cornstarch slurry mixed up and ready to go I decided it was unnecessary as there really wasn't much liquid to thicken. The flavors aren't quite there on their own, but that's ok because it was totally condiment-ready. I topped mine with a little sriracha and soy sauce and my husband topped his with sriracha and sweet chili sauce. You could absolutely use whatever kind of veggie you have on hand in this one.
* Percent Daily Values are based on a 2,000 calorie diet.
Asian-Style Chicken and Vegetables
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 94
Browse through over 500 recipes for delicious, budget-friendly meals.
The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
What's cooking in Ellington? This creamy, satisfying linguine.
Tender pieces of chicken cook in a garlic and orange sauce.
A quick stir-fry that’s slightly sweet, slightly spicy and very veggie friendly.