By Legouy101 Jhon?
Rinse the white rice in cold water. In a medium saucepan, combine the rice with 2 cups of water and 1/2 tsp salt. Bring to a boil, then reduce the heat to low and cover. Cook for 15-18 minutes, or until the rice is tender and all the water is absorbed. Fluff with a fork and set aside.
While the rice is cooking, thinly slice the chicken breast into strips. Season with 1/2 tsp salt and black pepper.
Prepare vegetables by chopping the bell pepper into strips, mincing the garlic, and slicing the onion thinly.
In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the chicken strips and cook for 5-7 minutes until browned and cooked through. Remove from skillet and set aside.
In the same skillet, add the remaining 1 tbsp of olive oil. Sauté the onion, garlic, and bell pepper slices for about 5 minutes or until the vegetables are tender.
Return the cooked chicken to the skillet with the vegetables. Add in 2 tbsp of soy sauce and stir well to combine. Cook for an additional 3 minutes until everything is well-mixed and heated through.
Serve the pepper chicken hot over a bed of steamed white rice.
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This Main Course Asian Chicken Gluten-Free recipe is ready in 45 minutes and features chicken breast, black pepper, white rice and other delicious ingredients. Contains 520 calories total.
Rinse the white rice in cold water. In a medium saucepan, combine the rice with 2 cups of water and 1/2 tsp salt. Bring to a boil, then reduce the heat to low and cover. Cook for 15-18 minutes, or until the rice is tender and all the water is absorbed. Fluff with a fork and set aside.
While the rice is cooking, thinly slice the chicken breast into strips. Season with 1/2 tsp salt and black pepper.
Prepare vegetables by chopping the bell pepper into strips, mincing the garlic, and slicing the onion thinly.
In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the chicken strips and cook for 5-7 minutes until browned and cooked through. Remove from skillet and set aside.
In the same skillet, add the remaining 1 tbsp of olive oil. Sauté the onion, garlic, and bell pepper slices for about 5 minutes or until the vegetables are tender.
Return the cooked chicken to the skillet with the vegetables. Add in 2 tbsp of soy sauce and stir well to combine. Cook for an additional 3 minutes until everything is well-mixed and heated through.
Serve the pepper chicken hot over a bed of steamed white rice.
Calories per Serving: 520
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