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Honey Chicken and Red Peppers Over Rice

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Honey Chicken and Red Peppers Over Rice Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
442
Calories from Fat
54
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
66mg
22%
Sodium
228mg
10%
Total Carbohydrates
66g
22%
Dietary Fiber
4g
16%
Sugars
25g
Protein
31g
Calcium
26mg
3%

Number of servings: 4

Calories per serving: 442

Preparation time: 25 min

Total time: 45 min

Ingredients

13 cup honey

2 tbsp lemon juice

12 cup water, divided

1 12 tbsp cornstarch

12 tsp salt-free Mrs. Dash† Lemon Pepper Seasoning Blend

14 tsp salt

Nonstick cooking spray

1 tbsp canola oil, divided

1 lb chicken breasts boneless, skinned, cut into 12-inch strips

8 green onions, sliced into 1-inch lengths diagonally, tops included

3 cups red bell pepper, sliced into strips

1 cup brown rice, cooked according to directions without salt or fat

Directions

1. In a small bowl, combine honey, lemon juice, 14 cup water, cornstarch, salt-free seasoning, and salt. Set aside.

2. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add 12 tbsp canola oil. When oil is hot, add chicken strips and cook 4 to 5 minutes until cooked through.

3. Add onions and bell pepper strips. Cook 1 to 2 minutes and add remaining 14 cup water. Cover and cook 1 minute or until peppers are tender.

4. Add honey-lemon mixture and cook 1 to 2 minutes to heat through.

5. Serve over hot brown rice.

Makes 4 servings.

†Other brands listed are the trademarks of their respective owners and are not trademarks of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc.
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