Recipe by Sunset Magazine
"A minimum of effort brings you maximum flavors in this quick chicken and rice stir-fry."
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1 (8 ounce)
red bell pepper
edible pea pods
precooked dried white rice
boned, skinned chicken breasts
fat-skimmed chicken broth
minced fresh serrano or jalapeno chilies
grated lemon peel
chopped green onions (including tops)
This is a refreshing change to stir-fry. I ommitted the chiles and lemon peel (none available) but did sprinkle a little lemon pepper seasoning over the chicken while browning as well as some minced garlic. The lemon is noticeable but not overpowering and we all enjoyed this easy to make dinner!
I tried this recipe as a last minute idea on some VERY picky eaters, and it was an overall success!! I would HIGHLY recommend this to the chicken lovers of the world!!
better than eating nothing
The basic recipe is OK. I made rice my own way, but followed the chicken part. I doubled the sauce recipe (2C broth 2T cornstarch). After I added the broth and it thickened, it smelled like chicken w/ gravy. I tasted it and it was v. bland. I grated an additional lemon rind into the pot, then added some soy sauce (a few healthy shakes). After that, it was very good and worthy of 5 stars.
Substitued red bell peppers for the pea pods, but otherwise stayed with the recipe. Excellent! I am a big fan... it is now a regular recipe for us!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 19
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