Chicken 'n' peppers
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Chicken broth |
| ¼ | cup | Soy sauce |
| 2 | Cloves garlic; minced | |
| 2 | tablespoons | Cornstarch |
| ¾ | teaspoon | Ground ginger |
| ¼ | teaspoon | Cayenne pepper |
| 1½ | pounds | Boneless skinless chicken breasts; cut in 1\" pieces |
| 1 | tablespoon | Cooking oil |
| 1 | medium | Green bell pepper; cut in 1\" pieces |
| 1 | medium | Yellow bell pepper; cut in 1\" pieces |
| ¼ | cup | Water |
Directions
In a bowl, combine broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper; mix well. Add chicken; stir to coat. In a large skillet over Medium-High heat, stir-fry chicken in oil for 7 minutes. Reduce heat to Medium. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender. Yield; 6 servings. Per serving (prepared with low-sodium chicken broth and light soy sauce): 3 lean meat, 1 vegetable, 200 calories, 207 mg. sodium, 73 mg. cholesterol, 7 grams fat. Recipe submitted by Cathy Zoller of Lovell, Wyoming MC formatting by bobbi744@...
Recipe by: Taste of Home 30-Minute Cookbook Posted to MC-Recipe Digest V1 #979 by Roberta Banghart <bobbi744@...> on Jan 02, 1998