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Title: Pepper Chicken Categories: Rice, Family & fr Yield: 4 Servings 3 lb Broiler-fryer chicken; cut -up and breaded and fried 3 c Water 4 ts Chicken flavor instant -bouillon; or 4 chicken -bouillon cubes 2 tb Soy sauce 1 1/2 ts Garlic powder 1 1/2 ts Ground ginger 1 tb Reconstituted lemon juice 3 tb Cornstarch 2 md Green peppers; seeded and -cut into strips 1 c Diagonally sliced celery 1 lg Onion; sliced Hot cooked rice In medium saucepan, combine 2 1/2 cups water, bouillon, soy sauce, garlic powder, ginger and lemon juice; cook and stir until bouillon dissolves. Mix cornstarch with remaining water; stir into bouillon mixture. Cook until thickened. Arrange chicken pieces and vegetables in large skillet or wok; pour sauce over top. Cover and cook 15 minutes or until vegetables are slightly tender. Serve with rice. Refrigerate leftovers. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Posted to MC-Recipe Digest by Barb at PK |