This is a wonderful lunch dish or summer supper, one of my favorites and a hit with all who have tried it.
Slice chicken into 1/2 inch strips.
Heat 2 Tablespoons oil in skillet and cook red pepper over medium heat and stir for 1 minute. Reserve peppers in a small bowl.
Add another 2 Tablespoons oik to the skillet and cook 1/2 of the chicken until cooked through about 3 minutes. Transfer to a bowl and cook the remaining chicken with more oil.
Return the chicken and peppers to the skillet and add the soy and vinagrette to heat.
Serve on lettuce garnished with Mango Avacado and sprinkled with Sesame seeds. Can be served on Rice pilaf
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (613g) | ||
Recipe Makes: 6 | ||
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Calories: 545 | ||
Calories from Fat: 263 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.2g | 39 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 18.2g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 91.3mg | 28 % | |
Sodium 857.1mg | 30 % | |
Potassium 1526.1mg | 40 % | |
Total Carbohydrate 31.1g | 9 % | |
Dietary Fiber 12.2g | 49 % | |
Sugars, other 18.9g | ||
Protein 43.5g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 545
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