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Six-Pepper Chicken

 Six-Pepper Chicken
Colorful peppers star in this hearty stir-fry from Betty Elliott of Goldonna, Louisiana. “I'm single, and I work very long hours,” says Betty. “This recipe is handy because I can use the leftovers in fajitas.”
2 ServingsPrep/Total Time: 30 min.


  • 2 jalapeno peppers
  • 2 serrano peppers
  • 1 habanero pepper
  • 1 poblano pepper
  • 1/2 medium green pepper
  • 1/2 medium sweet red or yellow pepper
  • 6 ounces boneless skinless chicken breast, cut into 1/2-inch strips
  • 1 tablespoon canola oil
  • 1/4 pound sliced fresh mushrooms
  • 1/2 small onion, sliced
  • 1/2 to 1 teaspoon Cajun seasoning
  • Hot cooked rice, optional


  • Cut all of the peppers into thin strips; discard seeds. In a skillet
  • or wok, stir-fry chicken in oil until no longer pink. Add the
  • peppers, mushrooms and onion; stir-fry until crisp-tender, about 3
  • minutes. Sprinkle with Cajun seasoning. Serve with rice if desired.
  • Yield: 2 servings.
Nutritional Facts: 1-1/2 cups (calculated without rice) equals 219 calories, 9 g fat (2 g saturated fat), 47 mg cholesterol, 214 mg sodium, 15 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 3 vegetable,

2 of 2

Six-Pepper Chicken (continued)

Nutritional Facts: 2-1/2 lean meat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer