Balsamic Chicken With Red, Orange and Yellow Peppers

"Stir-fried chicken with colorful peppers in balsamic vinegar and basil bring plenty of flavor to this exciting dish. (I use the small colorful peppers from Costco.) Serve with rice or pasta. 4 Points per serving."
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Ready In:




  • Spray skillet with cooking spray.
  • Heat 2 teaspoons olive oil in a large skillet over medium heat.
  • Place the chicken in the skillet, season with salt and pepper, and brown on both sides.
  • Remove from heat, and set aside.
  • Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion.
  • Cook about 5 minutes, until tender.
  • Mix in the red pepper flakes and garlic; cook and stir about 1 minute.
  • Mix in the basil and 2 tablespoons balsamic vinegar.
  • Return the chicken to the skillet.
  • Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear.
  • Stir in remaining balsamic vinegar just before serving.

Questions & Replies

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  1. Ada H.
    Does the dish freeze well?


  1. mayadaikon
    I completely missed the part where you were supposed to cut the chicken into strips, but it worked anyway. I think it would have been a lot better cut up, but oh well. The flavor was pretty good, I used a bit of white wine and chicken stock and did not add onion. Served with roasted potatoes and sauteed beet greens with feta.
  2. pgkcb13
    We made it without chicken since we are a veggie household. I added a little too much red pepper flake but that's my fault, hehe. We also only used one of each of the peppers and it was enough for four large meals. We had it over rice and it was delicious!
  3. agileangus
    Good in a pinch (although it takes a while to slice up all those peppers!) I think there was way too much olive oil and cooking spray - it was somewhat greasy. I only used one of each color pepper, not two, and there was more than enough! I served it over basil/spinach pasta but it still needed something to make it really tasty.
  4. jolyn421
    Very easy to make! I love all of the ingredients in this dish but for some reason it just didn't hit the spot. I am not sure if I didn't something wrong but it was lacking in flavor which was very surprising to me. I did serve it over pasta and maybe an herb rice would have been a better choice.


The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="" target="_blank"><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="" border="0" alt="Photobucket"><a href="¤t=tish3.jpg" target="_blank"><img src="" border="0" alt="Recipezaar Challenge 2008"></a><img src="" border="0" alt="Photobucket"> <img src=""> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
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