Chicken with Peppers and Onions
This recipe showcases chicken strips sautéed to perfection with crisp peppers and onions. This dish pairs well with tortillas or as a side for fajitas or in a bowl atop a bed of rice or lettuce.
Makes
Serving size
Ingredients
2 tablespoons canola oil
1 pound boneless skinless chicken breast, cut into thin strips
1½ teaspoons chili powder, divided
½ teaspoon black pepper, divided
½ teaspoon kosher salt, divided
2 bell peppers, sliced
1 onion, sliced
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Season the chicken with 1 teaspoon chili powder, ¼ teaspoon black pepper, and ¼ teaspoon salt.
- Add to the skillet and sauté until browned and cooked all the way through. Transfer to a platter.
- Add the bell peppers and onion to the same skillet and season with the remaining ½ teaspoon chili powder, ¼ teaspoon black pepper, and ¼ teaspoon salt. Cook, stirring occasionally, until soft.
- Transfer to the platter with the chicken and serve.
Cooking Tip
Substitute the chicken with shrimps if you are in the mood for seafood. Use different colors of bell peppers to make the dish more visually pleasing.
Recipe contributed by Aaron Hutcherson
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