Chicken, Bell Pepper, Rice and Sweet-and-Sour Sauce Stir-Fry

Ingredients

• Chicken Breast120 g
• Onion1/4 count (38 g)
• Rice1/2 cup (100 g)
• Ketchup1 tablespoon (14 g)
• Water1/4 glass (63 ml)
• White Wine Vinegar1 tablespoon (14 g)
• Granulated Sugar2 teaspoon (10 g)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Preheat the oil in a deep pan.

3. 3

   Step 3

   Cut the chicken breast into thin strips and add salt and pepper to taste.

4. 4

   Step 4

   Add the chicken to the pan and start cooking over medium heat while stirring from time to time.

5. 5

   Step 5

   In the meantime, cut the bell pepper into medium pieces. You can use any color you like.

6. 6

   Step 6

   Add the bell peppers to the pan and continue cooking for 10-12 more minutes, until the bell pepper is tender and the chicken browned.

7. 7

   Step 7

   As you finish cooking, make the sweet and sour sauce.

8. 8

   Step 8

   Put water, white wine vinegar, sugar, ketchup and a pinch of salt in a small pot. Mix well.

9. 9

   Step 9

   Take the sauce to high heat until boiling. Next, lower the heat and stir constantly for 3 minutes.

10. 10

    Step 10

    Mix the sauce with the wok mixture for better flavor. Then, serve with the white rice on the side.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Bell Pepper, Rice and Sweet-and-Sour Sauce Stir-Fry can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.