A bag of frozen peppers and onions can be a quick start to a stir-fry; here, it's combined with almost fat-free chicken tenders for a speedy dinner. Serve this dish with warm polenta rounds or brown rice.
1 tsp. sugar
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. cayenne pepper
1 lb. boneless, skinless chicken breast tenders , cut into 2-inch pieces (see Variation)
1 Tbsp. canola oil
1 frozen bell pepper and onion mix
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.
Heat oil in a large nonstick skillet over high heat. Add pepper-and-onion mix and cook, stirring occasionally, until the 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.
Prepare through Step 1 up to 1 day ahead.