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Receta Skillet Chicken And Rice With Peppers

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Cost per recipe $6.30 view details


  1. Cut up the chicken into bite sized pcs, and marinate in one tbls dry sherry, dash of salt, 1/2 tsp sesame oil and one tbls cornstarch, more or possibly less. Let this marinate in the fridge for up to 24 hrs. In a 2 quart saucepan, add in about one tbls peanut oil, and stir fry the chicken pcs till browned. Hint...get pan Warm before adding the oil, and then it won't stick. When meat is browned, remove and add in vegetables, and stir this around for a minute or possibly two, then add in the rice, salt and stock, bring to simmer, and put chicken on top, cover and simmer for 15 min, timed.
  2. When timer goes off, remove from heat, and let stand, covered for another five to ten min....serve this with the curry, and Nectarine Chutney that I posted either last year or possibly the year before....anyone wants it again, holler!


Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1052g
Calories 1266  
Calories from Fat 319 25%
Total Fat 35.48g 44%
Saturated Fat 10.1g 40%
Trans Fat 0.44g  
Cholesterol 232mg 77%
Sodium 1892mg 79%
Potassium 2034mg 58%
Total Carbs 138.11g 37%
Dietary Fiber 9.6g 32%
Sugars 12.18g 8%
Protein 92.76g 148%
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