Get ready to fall in love with our Chicken, Broccoli & Pinto Beans Recipe. Our Chicken, Broccoli & Pinto Beans Recipe includes additional ingredients, too!
What You Need
Original recipe yields 6 servings
4 slices OSCAR MAYER Bacon, chopped
1 lb. boneless skinless chicken breasts, cut into thin strips
1 onion, sliced and slices cut in half
1 lb. broccoli, broken into small florets and stems sliced
1 red bell pepper, cut into thin strips
1 can (15 oz.) pinto beans, drained
1 tsp. crushed red pepper
1/4 cup lite soy sauce
1 Tbsp. cornstarch
1/4 cup PLANTERS Dry Roasted Peanuts
3 cups hot cooked brown rice
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Let's Make It
Cook bacon in large nonstick skillet on medium-high heat until completely browned. Remove from skillet; set aside. Add chicken to skillet; cook 2 to 3 min. or until cooked through, stirring constantly. Remove from skillet; set aside.
Add onions to skillet; cook 3 to 4 min. until crisp-tender. Add broccoli, bell peppers, beans and crushed red pepper; cover. Cook 5 min. until vegetables are tender.
Combine soy sauce and cornstarch in small bowl; add to skillet with chicken. Bring to boil; cook 1 min., stirring constantly. Stir in cooked bacon and peanuts.
Serve over hot cooked brown rice.
Substitute black beans for the pinto beans.
Use 1 pkg. (12 oz.) broccoli florets instead of 1 lb. broccoli to speed up the preparation.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.