Chicken and Bell Pepper Skillet
with peppers and pistachios
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
280
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 280 kcal | (13 %) | ||
| Protein | 33.3 g | (34 %) | ||
| Fat | 11.9 g | (10 %) | ||
| Carbohydrates | 6 g | (4 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Chicken breasts
- 100 milliliters dry sherry
- 4 Tbsps soy sauce
- 1 tsp cornstarch
- 1-2 tsp brown sugar
- 1 garlic clove
- 1 walnut-sized piece ginger
- 2 red Bell pepper
- 2 Tbsps vegetable oil
- salt
- freshly ground pepper
- 40 grams chopped Pistachio
Preparation steps
1.
Cut the chicken breast into strips. In a bowl, whisk the sherry with the soy sauce, cornstarch and sugar until smooth. Peel and finely chop the garlic and ginger. Add the chicken to the sherry mixture, cover and allow to marinate for 1 hour.
2.
Rinse the bell peppers, quarter, remove the seeds and white ribs, and cut into strips. Remove the chicken from the marinade and pat dry.
Heat the oil in a nonstick skillet. Add the chicken and bell peppers, and cook until golden. Add the marinade and simmer over low heat until the chicken is cooked through, about 5 minutes. Season with salt and pepper to taste. Stir in the pistachios. Serve immediately.
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