3/4 cup Chicken broth
1/4 cup Soy sauce
2 Cloves garlic, minced
2 tbsp Cornstarch
3/4 tsp Ground ginger
1/4 tsp Cayenne pepper
1 1/2 lb Boneless skinless chicken breasts, cut in 1" pieces
1 tbsp Cooking oil
1 medium Green bell pepper, cut in 1" pieces
1 medium Yellow bell pepper, cut in 1" pieces
1/4 cup Water
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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@sojourn.com
Recipe by: Taste of Home 30-Minute Cookbook
Posted to MC-Recipe Digest V1 #979 by Roberta Banghart <bobbi744@sojourn.com> on Jan 02, 1998
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