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.
Ingredients
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1 teaspoon sugar
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1 teaspoon paprika
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1/2 teaspoon salt
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1/2 teaspoon freshly ground pepper
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1/4 teaspoon cayenne pepper
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1 pound boneless, skinless chicken breast tenders, cut into 2-inch pieces (see Variation)
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1 tablespoon canola oil
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1 16-ounce package frozen bell pepper and onion mix
Directions
1.
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.
2.
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.
Tip:
MAKE AHEAD TIP: Prepare through Step 1 up to 1 day ahead.
Nutrition information
Calories 196, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 66 mg, Sodium 392 mg, Carbohydrate 8 g, Fiber 2 g, Protein 28 g, Potassium 292 mg. Daily Values: Vitamin C 24%. Exchanges: Vegetable 1,Lean Meat 3.5
Percent Daily Values are based on a 2,000 calorie diet
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