Updated May 24, 2016Chatelaine
- HEAT a large non-stick frying pan over medium-high. Add oil, then chicken. Stir-fry chicken for 3 to 4 min. Add pepper, pineapple, red pepper jelly, lemon juice, soy and chili flakes. Cook until pepper is tender-crisp, about 2 to 3 more min. Sprinkle with green onion. Serve over rice.
NutritionCalories 193, Protein 16 g, Carbohydrates 23 g, Fat 5 g, Fibre 1 g, Sodium 347 mg.
Sweet & spicy chicken – pair it with: A bright pinot. Good affordable pinot noir is difficult to find, but this new release crams bushels of ripe strawberry and raspberry flavours into a wallet-friendly bottle. Savour the sweet red-berry character and soft tannins that marry well with the spiciness of the chicken stir-fry. Our pick: Cono Sur Bicicleta Pinot Noir, Chile, $12.