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Chicken, Peppers, Onions, and Carrots

Course Dinner
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 347kcal

Ingredients

The Chicken

  • 1 lb chicken breast or thigh, sliced 2" x 1/8"
  • 1/2 tsp salt
  • 1/2 tbsp soy sauce
  • 1/2 tbsp oyster sauce
  • 1/2 tbsp chinese cooking wine or dry sherry
  • 1/4 tsp baking soda
  • 1 tsp sesame oil

The Veg

  • 1 large carrot cut on a bias, halve any pieces larger than 2"
  • 1 large green pepper chopped into 2" pieces
  • 1 large onion chopped into 2" pieces
  • 4-5 tsp chopped garlic
  • 1 tbsp soy sauce
  • 1/2 tbsp oyster sauce

The Rice

  • 1 cup rice uncooked- then cook it

Instructions

The Marinade

  • Combine all the chicken ingredients in a medium mixing bowl. Massage to fully coat, let marinade at least 20 minutes
  • Heat oil in a large pan on medium-high until shimmering. Add the chicken with marinade and stir fry at medium-high until no longer pink. About 4-5 minutes
  • Remove the chicken from the pan with a slotted spoon, leaving the juice behind.

The Rest

  • Add the remaining ingredients to the pan, toss to coat, cover and simmer on medium-low for 4 minutes
  • Return the chicken to the pan, combine and continue to simmer another 2-3 minutes. Serve over rice.

Nutrition

Nutrition Facts
Chicken, Peppers, Onions, and Carrots
Amount per Serving
Calories
347
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
73
mg
24
%
Sodium
 
1008
mg
44
%
Potassium
 
666
mg
19
%
Carbohydrates
 
45
g
15
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
29
g
58
%
Vitamin A
 
3193
IU
64
%
Vitamin C
 
38
mg
46
%
Calcium
 
37
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.