Quick cuisine
Chicken stir-fry with peppers and rice
A quick, creamy chicken pan with peppers and rice. Good for an uncomplicated evening after work.
Timing
- Preparation: approx. 15 minutes
- Cooking time: approx. 20 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 565 kcal
- Protein
- ≈ 35.5 g
- Carbohydrates
- ≈ 46.9 g
- Fat
- ≈ 25.4 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 peppers · ≈ 300.0 g
- 1 onion · ≈ 100.0 g
- 2 cloves of garlic · ≈ 6.0 g
- 2 tbsp oil · ≈ 27.3 g
- 1 tbsp tomato paste · ≈ 15.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500g chicken breast
- 2 peppers
- 1 onion
- 2 cloves of garlic
- 200g rice
- 2 tbsp oil
- 200 ml cream or cooking cream
- 1 tbsp tomato paste
- Salt
- pepper
- Sweet paprika powder
Instructions
- Cook the rice according to the package instructions.
- Cut chicken breast into strips.
- Chop the peppers and onions into small pieces.
- Heat oil in a large pan.
- Fry the chicken vigorously and remove it.
- Sauté onion, garlic and peppers in the same pan.
- Briefly roast the tomato paste.
- Pour in the cream and season.
- Add the chicken again and let it simmer briefly.
- Serve with the rice.
