Stir-Fried Spicy Chicken Tenders

A bag of frozen peppers and onions can be a quick start to a stir-fry; here, it's combined with almost fat-free chicken tenders for a speedy dinner. Serve this dish with warm polenta rounds or brown rice.

Recipe from EatingWell
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  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1 pound boneless, skinless chicken breast tenders, cut into 2-inch pieces (see Variation)
  • 1 tablespoon canola oil
  • 1 16 ounce package frozen bell pepper and onion mix
Combine sugar, paprika, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat. Cover and refrigerate for 15 minutes or overnight.
Heat oil in a large nonstick skillet over high heat. Add pepper-and-onion mix and cook, stirring occasionally, until the vegetables are soft, 5 to 7 minutes. Add the spice-rubbed chicken and cook, stirring, until no longer pink in the center, 3 to 5 minutes. Serve hot. Variation: Make Stir-Fried Spicy Beef by using 1 pound of stir-fry beef or thinly sliced top round steak instead of chicken in this dish.
MAKE AHEAD TIP: Prepare through Step 1 up to 1 day ahead.

nutrition information

Per Serving: cal. (kcal) 196, Fat, total (g) 5, chol. (mg) 66, sat. fat (g) 1, carb. (g) 8, Monounsaturated fat (g) 2, fiber (g) 2, pro. (g) 28, vit. C (mg) 14.17, sodium (mg) 392, Potassium (mg) 292, Vegetables () 1, Lean Meat () 3.5, Percent Daily Values are based on a 2,000 calorie diet
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