Prep Time
15 Mins
Cook Time
30 Mins
Yield
Makes 4 servings

How to Make It

Step 1

Cook rice according to package directions.

Step 2

Sprinkle chicken with 1/2 tsp. salt.

Step 3

Whisk together chicken broth and next 7 ingredients. Set aside.

Step 4

Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot. Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.

Step 5

Add peas, bell pepper, and remaining 1/4 tsp. salt; cook 2 minutes, stirring often. Stir chicken broth mixture, and add to skillet; bring to a boil. Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.

Step 6

Note: For testing purposes only, we used Maggi Taste of Asia Sweet Chili Sauce found in the Asian section of large supermarkets.

Step 7

Note: Nutritional analysis does not include garnish.

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