Chicken Red Pepper Saute for Two |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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A very simple recipe to serve over rice. Although peppers are in season in summer, I can also see making this for Valentine's Day since it is red & white. Ingredients:
1 tablespoon cornstarch |
1/2 cup chicken broth, divided |
1 garlic clove, minced |
1/2 teaspoon lemon pepper seasoning |
1/2 lb boneless skinless chicken breast, cut into 1/2-inch strips |
1 tablespoon vegetable oil |
1 sweet red pepper, julienned |
green onions (optional) or fresh chives, sliced (optional) |
Directions:
1. Stir the cornstarch, 1/4 cup of broth, garlic and lemon pepper together until smooth; add the chicken strips and toss to coat.
2. Heat oil in a nonstick skillet over medium-high heat.
3. Add the chicken mixture and remaining broth; cook and stir for 2 minutes.
4. Add red pepper strips; cook and stir until the chicken is no longer pink and the peppers are crisp-tender, about 6-8 minutes. (During this time, I added a little water to the pan because I was afraid it was going to cook dry. It worked out well, and produced a nice sauce.).
5. Garnish with green onions or chives.
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