Chicken and peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Soy sauce |
| 2 | teaspoons | Ground ginger |
| ¼ | cup | Sherry |
| 1¼ | pounds | Boneless chicken parts |
| 2 | tablespoons | Vegetable oil |
| 1 | cup | Chopped onions |
| 2 | Garlic cloves, crushed | |
| 4 | Red or green bell peppers | |
| ½ | cup | Water |
| 1571 | grams | Odium (WOW!), 99mg Choleste |
Directions
Slice bell peppers into ¼ inch thick strips. In a medium bowl, combine soy sauce, ginger, sherry and skinless chicken. Marinate several hours. In large nonstick skillet, heat oil over medium heat.
Add onions and garlic. Cook 3 minutes, stirring frequently. Add peppers, cook 3 minutes. Add chicken and marinade. Cook, stirring frequently until chicken loses it's pink color. Reduce heat to low.
Add water. Cover and cook 15 minutes, stirring occasionally. Each serving: 296 Calories, 34g Protein, 12g Fat, 13g Carbohydrates, Luscious.