I love making a homemade lighter version of stir fry. A quick trip through Kroger’s vegetable section was all that was necessary for this great recipe.
Ingredients:
- 1/2 red bell pepper, cut in pieces
- 1/2 green bell pepper, cut in pieces
- 1/2 yellow bell pepper, cut in pieces
- 1/3 onion, diced
- 2 carrots, chopped
- 1 cup frozen peas
- 2 cups brown rice
- 1 chicken breast
- 1 tsp red pepper jelly
- 1/2 tsp chopped garlic
- 1/2 tsp red pepper flakes
- 2 tbs olive oil
- Parmesan cheese
Directions:
- Dice vegetables.
- Add vegetables, frozen peas, and olive oil to stir fry pan. Cook on medium-low.
- Cook rice according to rice cooker directions.
- Cook chicken on indoor grill. Coat with red pepper jelly after about 5 minutes. Cook thoroughly.
- Stir vegetables. Add red pepper flakes, garlic, and Parmesan cheese. Mix thoroughly. Cook vegetables another 5 minutes on medium.
- Serve.
With chicken on the left. Without on the right.
Grade: B
Comments: It needed more vegetables. I wish I had added zucchini, squash, cherry tomatoes, and maybe some water chestnuts. It definitely would have been much more filling with more vegetables.
