Stir-Fried Spicy Chicken Tenders....yummy.

I am making this recipe for hubby and I tonight and can't wait to taste it. It sounds yummy!

STIR-FRIED SPICY CHICKEN TENDERS

Makes 4 servings, 1 cup each

1 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
1 pound boneless, skinless breast tenders, cut into 2-inch pieces (see Variation)
1 tablespoon canola oil
1  16 ounce package frozen bell peppers and onion mix (I am using fresh bell peppers & onions)

1. Combine sugar, paprika, salt, pepper, and cayenne in a medium bowl. Add chicken and toss to coat. Cover and refrigerate for 15 minutes or overnight.

2. Heat oil in a large nonstick skillet over high heat. Add pepper and onion mix and cook, stirring occasionally, until vegetables are soft, 5 to 7 minutes. Add the spice-rubbed chicken and cook, stirring, until no longer pink in the center, 3 to 5 minutes. Serve hot.

VARIATION: Make Stir-Fried Spicy Beef by using 1 pound of stir-fry beef or thinly sliced top round steak instead of chicken in this dish.

TIPS: Prepare through Step 1 up to 1 day ahead.

NUTRITION INFO:
Per Serving
Calories   196
Fat   5 g (1 g Sat, 2 g Mono)
Cholesterol   66 mg
Carbohydrates   8 g
Protein   28 g
Fiber   2 g
Sodium   392 mg
Potassium   292 mg

I love spicy food... this looks good.. I will have to try it

How many servings does this recipe make?

This recipe makes 4  servings with each serving being 1 cup.

OK...this has got to be one of my favorite chicken dishes now. LOL This was really good! It was a little spicy for my taste but only cuz I accidentally put a full teaspoon of cayenne. Once I realized I used the wrong measuring spoon, I thought, "what the heck. I am half mexican, I can handle the spicy." Um yeah. Boy was I wrong.   LOL So next time.....gotta watch which measuring spoon to use.

Other than that.....it was great. Next time hubby wants me to add extra veggies like sliced carrots, snow peas, maybe even some broccoli.

This recipe gets 2 thumbs up from me.