Garlic Chicken & Pepper Stir-Fry

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Prep Time: 10 min Start to Finish Time: 15 min Servings: 4
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1 cup (250 mL)
1/4 cup (60 mL)
sweet Asian chili sauce
2 tbsp (30 mL)
soy sauce
2 tbsp (30 mL)
lime juice
cloves garlic, minced
1 tbsp (15 mL)
canola oil
1 1/2 lb (750 g)
boneless and skinless chicken breasts, sliced
2 1/2 cups (625 mL)
sliced mixed peppers (green, red and yellow
1 cup (250 mL)
sliced onions
1/4 cup (60 mL)
chopped peanuts
lime wedges
NUTRITIONAL INFORMATION per serving, 1/4 of recipe
  • Calories 335
  • Fat 10g
  • Carbohydrates 24g
  • Fibre 3g
  • Protein 35g


  1. Cook rice according to package directions without butter or salt.
  2. Whisk chili sauce with soy sauce, lime juice and garlic; set aside.
  3. Heat oil in a large, nonstick skillet set over medium-high heat. Cook chicken, stirring frequently, for 5 to 7 minutes or until golden brown all over. Add peppers and onions; cook stirring frequently for 1 to 2 minutes or until tender crisp.
  4. Stir in sauce mixture; bring to a boil. Cook for 1 to 2 minutes or until slightly thickened.
  5. Serve chicken with rice. Garnish with peanuts. Serve with lime wedges.