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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This entree was served at a special dinner hosted by my Sunday school teacher. The ingredients are simple, but the chicken is tender and tasty. I serve it to company and am often asked for the recipe.Christine McDonald, Riverdale, Utah Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
2/3 cup water |
1/3 cup sugar |
1/4 cup cider vinegar |
1/4 cup reduced-sodium soy sauce |
1 medium sweet red pepper, cut into 1-inch pieces |
1 medium green pepper, cut into 1-inch pieces |
2 tablespoons cornstarch |
3 tablespoons cold water |
hot cooked brown rice |
Directions:
1. Place chicken in an 11-in. x 7-in. baking dish; set aside. In a small saucepan, bring the water, sugar, vinegar and soy sauce to a boil, stirring constantly. Add peppers; return to a boil. Combine cornstarch and cold water until smooth; gradually stir into pepper mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken.
2. Bake, uncovered, at 350° for 10-13 minutes on each side or until a meat thermometer reaches 170°. Serve with rice. Yield: 4 servings.
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