Preparation Time: 30 minutes
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast halves, cut into 1-inch chunks
  • 12 oz. asparagus, trimmed and cut into 2-inch-matchstick strips
  • 2 cups red or green bell pepper, cut into thin strips
  • 1 medium onion, sliced
  • 2 tablespoons sugar
  • ¼ teaspoon black pepper, freshly ground
  • 2 tablespoon light soy sauce
  • Rice for serving*
In a large skillet or wok, heat the oil over high heat until hot. Add the chicken and stir-fry for about 4 minutes, or until no longer pink and the juices run clear. Transfer to a plate. Add the asparagus, bell pepper, onion, sugar, and black pepper to the skillet. Stir-fry for about 3 minutes, or until the vegetables are crisp-tender. Return the chicken to the skillet. Sprinkle with the soy sauce; cover and cook, for about 1 minute, or until mixture begins to steam. Serve over rice.
½ Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
Nutrition Information per Serving:
calories: 158
Total Fat: 3.4g
Saturated Fat: 0.6g
% of Calories from Fat: 20%
% of Calories from Saturated Fat: 0%
Protein: 19g
Carbohydrates: 11g
Cholesterol: 44mg
Dietary Fiber: 3g
Sodium: 352mg
*Nutrition analysis does not include rice.
Each serving provides: An excellent source of vitamin A and vitamin C and a good source of fiber.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
See 30 Minutes or Less SEASONAL Recipe Archive
Search ALL Our Recipes

Other Stories