Serves: 4
Total Calories: 276
Mix soy sauce, ketchup, ginger and garlic in resealable heavy-duty plastic bag. Add chicken seal bag and turn to coat with marinade. Let stand 15 minutes. Heat 1 tablespoon of the oil in 10-inch skillet or wok over medium-high heat. Add green onions and bell peppers stir-fry until crisp-tender. Remove from skillet. Heat remaining 1 tablespoon oil in skillet. Add chicken stir-fry 4 to 5 minutes or until no longer pink in center. Stir in bell pepper mixture. Serve with noodles.
1 Serving: Calories 315 (Calories from Fat 80) Fat 9g (Saturated 2g) Cholesterol 45mg Sodium 650mg Carbohydrate 40g (Dietary Fiber 2g) Protein 21g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken ’n’ Pepper Stir-fry recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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