This recipe is so good and so quick to cook once the chicken breasts and peppers have been prepared. You’ll have to start this recipe several hours before you need it because the chicken needs to marinate. The bright colors of the peppers are pleasing to the eye. Use Italian Dressing and the flavors match no other stir fry recipe. Your mouth will water while it is cooking. You can put the stir fry ingredients in small flour tortillas for fajitas if you wish too.
What You’ll Need:
- 2 large boneless, skinless chicken Breasts
- 1 bottle of Italian Dressing
- 1 Green Pepper
- 1 Red Pepper
- 1 Yellow Pepper
- 1 Orange Pepper
- 1/2 Med. Onion, diced
- Step 1
Take 2 large boneless, skinless chicken breasts and using a very sharp knife, cut them into 1 inch pieces or if it is easier, cut into thin strips. Put them in a gallon-sized ziplock bag. Pour about 1/2 of the bottle of Italian Dressing over them to cover and zip it shut. (You want to reserve some of the dressing to marinate the peppers and onions.) Place breast pieces in refrigerator to marinate for an hour or so.
- Step 2
Take the 4 Peppers and cut the stems out of the top. Slice open and remove all seeds and ribs. Julienne the peppers into strips. Place the pepper strips and onions in a gallon-sized ziplock bag. Pour the rest of the Italian Dressing over them. Zip shut and place in frig to marinate also.
- Step 3
When ready, heat a large non-stick skillet or Wok. Pour in a little Extra Virgin Olive Oil and heat. Remove the chicken breast strips from the ziplock bag with a slotted spoon. Discard the ziplock bag of dressing since it had raw chicken in it.
- Step 4
Place the strips in the heated skillet. Fry them for a few minutes. Add the entire bag of peppers and onions. Fry on medium high, stirring constantly. Add some of the Italian Dressing from the veggie bag if you want—for more flavor or if stir-fry seems too dry.
- Step 5
Serve over a bed of rice, OR put in warmed flour tortillas for fajitas.