Title: Chicken 'n' Peppers
Categories: Bobbie - no, Chicken, Healthwise, Main dishes, Peppers
Yield: 6 Servings

3/4 c Chicken broth
1/4 c Soy sauce
2 Cloves garlic; minced
2 tb Cornstarch
3/4 ts Ground ginger
1/4 ts Cayenne pepper
1 1/2 lb Boneless skinless chicken
-breasts; cut in 1" pieces
1 tb Cooking oil
1 md Green bell pepper; cut in 1"
-pieces
1 md Yellow bell pepper; cut in
-1" pieces
1/4 c 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. 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
on Jan 02, 1998