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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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With garden-fresh peppers and tender chicken, this dish is perfect when your family is craving a lighter dinner. Serve it with rice and green salad Ingredients:
3/4 cup chicken broth |
1/4 cup soy sauce |
2 garlic cloves, minced |
2 tablespoons cornstarch |
3/4 teaspoon ground ginger |
1/4 teaspoon cayenne pepper |
6 boneless skinless chicken breast halves (4 ounces each), cut into 1-inch pieces |
1 tablespoon canola oil |
1 each medium green, yellow and sweet red peppers, cut into 1-inch pieces |
1/4 cup water |
Directions:
1. In a large bowl, combine the broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper. Add chicken; stir to coat. Heat oil in a large skillet over medium-high heat. Add chicken mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to medium. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender. Yield: 6 servings.
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