Easy Garlic Chicken and Pepper Skillet

In my book there’s nothing better than an action-packed meal that is full of flavor and doesn’t take a long time to make.
What also makes it better is not having a million dishes to clean up or having my food stick to the bottom of my pans. That is seriously the worst.
I have started cooking a lot with a new non-stick wok-ish pan that I bought online.
I love it for two reasons: Number one is that nothing will stick to it AND it is super easy to clean (okay, maybe three reasons, but who's counting). The second reason is because it is shaped like a wok, it works wonders in locking the flavors.


In this recipe, I am combining the chicken and veggies all in one pan (the non-stick wok to be precise.)
This is a simple and quick meal that is full of flavor, bursting with color, juicy, and keeps you satisfied. It’s also a crowd pleaser.
Nephew and niece loved it. I served it with a side salad and garlic bread and they raved about it.
Also the chicken is juicy and pairs perfectly with quinoa, rice, pasta, or any other carb you like.


This Easy Garlic Chicken and Pepper Skillet is perfect for any weeknight meal and can be dressed up enough for a delicious weekend meal when you have friends or for date night.

Easy Garlic Chicken and Pepper Skillet                                                                                       Print this recipe!

Ingredients
Serves 4

1 lb (453 gr) chicken breast, cut into strips
1 tablespoon cornstarch (or 2 tablespoons flour)
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons vegetable oil
1 large bell pepper, seeded and cut into strips
1 shallot (or small onion), finely chopped
2 garlic cloves, minced
½ cup vegetable broth

Directions

Place chicken strips in a Ziploc bag (or a shallow dish) and sprinkle with cornstarch (or flour), salt, and pepper. Toss to coat.
Heat oil in a large skillet over medium-high heat. Add chicken strips and sautè for 3 to 4 minutes, until they begin to brown. Add bell pepper strips and sauté for another 2 minutes.
Add shallot (or onion), garlic, vegetable broth, salt, and pepper. Cook on medium for 15 minutes, until the broth has evaporated and the chicken is cooked through.
If the broth evaporates too quickly and the chicken starts to dry add some water 2 tablespoons at a time.
When cooked, sprinkle with chopped parsley and serve!

Nutrition facts

One serving yields 275 calories, 11 grams of fat, 5 grams of carbs, and 36 grams of protein.