Some cosmetic changes in preparation for larger site changes in the works.


Chicken 'n' Peppers

Veteran Member
7390 posts
Joined: Dec 9, 2005


Posted to Thread #15 at 3:06 pm on Dec 21, 2005

Originally posted by dot - DOT, where aaaaaare you?

Recipe By:Cathy Zoller of Lovell, Wyoming
Serving Size: 6

3/4 cup chicken broth
1/4 cup soy sauce
2 cloves garlic -- minced
2 tablespoons cornstarch
3/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 1/2 pounds boneless skinless chicken breasts -- cut in 1-inch pieces
1 tablespoon cooking oil
1 med green bell pepper -- cut in 1-inch pieces
1 med yellow bell pepper--cut in 1-inch pieces
1/4 cup water

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.

Source : "Taste of Home 30-Minute Cookbook"

NOTES : This was very easy and delicious. I had red, orange, green and yellow peppers and used some of each color. It made a very rich delicious gravy/sauce. I served it over rice. This recipe was easy to cut in half.

How did the fool *get* his money?!

Other messages in this thread: