Veggie Stir-Fry with Peppery Chicken - Kraft Recipes Top
Comida Kraft
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Veggie Stir-Fry with Peppery Chicken

Prep Time
Total Time

4 servings

We doubled the pepper power in this tasty chicken skillet: We put black pepper on the chicken and yellow peppers in the pan. Talk about a delish duo!

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What You Need

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Make It

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  • Heat oil in large skillet on medium heat. Add chicken; sprinkle with black pepper. Cook 6 to 7 min. on each side or until chicken is done (165ºF). Remove chicken from skillet; cover to keep warm.
  • Add dressing and garlic to skillet; cook 2 min., stirring occasionally. Add zucchini, mushrooms and yellow peppers; cook 5 min., stirring occasionally. Add remaining vegetables; cook and stir 3 min. or until eggplant and broccoli are crisp-tender.
  • Serve chicken with vegetables.

Special Equipment Needed

Serving Suggestion

Serve with hot cooked rice.


  • 4 servings

Healthy Living

  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 2 Vegetable
  • 3 Meat (L)
  • 1-1/2 Fat

Nutrition Bonus

Low in both calories and sodium, this spicy stir-fry provides vitamin C from the colorful medley of vegetables.

Nutritional Information

Serving Size 4 servings
Calories 250
Total fat 10g
Saturated fat 2g
Cholesterol 65mg
Sodium 210mg
Carbohydrate 12g
Dietary fiber 4g
Sugars 6g
Protein 27g
% Daily Value
Vitamin A 20 %DV
Vitamin C 50 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from So Yummy that the kids asked for 2nds This was such an easy and delicious one dish to make. Its rare to find something that the whole family can agree on and this was one that I will make again.
Date published: 2017-10-15
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