Pepper Chicken Stir-Fry

This flavorful chicken mixture is quite appealing served in bell pepper halves and makes for a fun presentation.

Recipe Ingredients:

2 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
2 tablespoons finely chopped fresh ginger
1 tablespoon MAGGI TASTE OF ASIA Chili Sauce
1 tablespoon dry sherry wine
2 teaspoons MAGGI Instant Chicken Flavor Bouillon
2 cloves garlic, finely chopped
2 teaspoons granulated sugar
1 pound boneless, skinless chicken breast halves, cut into thin strips
2 medium red bell peppers - divided use
2 medium green bell peppers - divided use
1 tablespoon vegetable oil
1 small onion, sliced
3/4 cup cashews, toasted
Hot cooked rice for accompaniment

Cooking Directions:

1. Mix soy sauce, ginger, chili sauce, wine, bouillon, garlic and sugar in medium bowl. Add chicken; mix well. Cover; refrigerate for 30 minutes.
2. Cut red bell peppers and green bell peppers vertically in half; remove seeds. Cut half of one red bell pepper and half of one green bell pepper into small cubes. Reserve remaining six bell pepper halves.
3. Heat oil in large skillet over medium-high heat. Add chicken and marinade; stir-fry for 5 to 7 minutes or until chicken is no longer pink. Add cubed bell peppers and onion. Cook for 2 minutes or until vegetables are crisp-tender. Add nuts; cook for 2 minutes. Spoon chicken mixture evenly into reserved remaining bell pepper halves. Serve immediately with rice.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 310 Calories from Fat: 100 Total Fat: 12 g Saturated Fat: 2 g Cholesterol: 45 mg Sodium: 850 mg Carbohydrates: 30 g Dietary Fiber: 2 g Sugars: 7 g Protein: 22 g.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.