Yield: 4 servings
|4 \N||Boneless Chicken Breasts or Thighs|
|1 \N||Whole Red Bell Pepper|
|2 teaspoons||Sesame Oil|
|1½ teaspoon||Soy Sauce|
|2 teaspoons||Cornstarch or Arrowroot|
At the end of each month, The Cook & Kitchen Staff select some of the best recipes sent to Recipe-a-Day during the month, and post them to the entire membership. Today's offering is from Recipe-a-Day member E. Gilmore, a retired chef.
This is an easy-to-prepare main course that you can have ready for your dinner tonight in under 20 minutes. If you use cornstarch in today's recipe, the sauce will be opaque, whereas using arrowroot will produce a shiny, clear sauce. If appearance matters, use the arrowroot. Are you hungry right now? You most likely have the cornstarch in the pantry, and you can get cooking immediately! Thank you to all Recipe-a-Day members who took the time to send in a recipe this month. We wish we could publish them all! Cut chicken, bell pepper, and onion into bite-sized pieces. Add oil to a hot pan and sauté the chicken until brown on all sides. Add the pepper and onion and sauté until slightly softened.
Combine soy sauce, cornstarch, honey, and water in a small glass bowl.
Blend until well mixed and pour over the chicken and vegetables. Cover, and reduce heat to medium-low. Simmer for about 12 minutes.
Serve with rice and asparagus.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Mar 31, 1999, converted by MM_Buster v2.0l.