Chicken And Peppers For 1
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 1 | Servings | |
INGREDIENTS
| 1/2 | Chicken breast | |
| 1 | t | Cornstarch |
| 2 | t | Sherry or apple juice |
| ds Salt | ||
| 2 | t | Cooking oil |
| 1 | t | Cooking oil |
| 1/2 | c | Green pepper cut 1" |
| squares | ||
| 1/4 | c | Celery, diagonally sliced |
| pn Dry red peppers | ||
| 2 | t | Water |
| pn Sugar | ||
| ds Salt | ||
| 2 | T | Water chestnuts, sliced |
INSTRUCTIONS
Preparation: 10 min, cooking 4 min Bone and skin chicken breast and cut meat into 1-inch squares. Combine cornstarch, sherry and dash salt and pour over chicken pieces, tossing with a fork to coat chicken well. Heat 2 tsp oil in heavy skillet or wok, add chicken and cook over high heat 2 minutes stirring briskly. Lift out with slotted spoon and keep hot. Add 1 tsp oil to pan. Add green pepper, celery and crushed red pepper. Cook over high heat 1 minute, stirring. Add water, sugar, dash salt and water chestnuts. Cover tightly and cook quickly 30 seconds. Remove cover, add chicken pieces, and stir 30 seconds. Serve immediately with rice or noodles and steamed broccoli or asparagus. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 457
Calories From Fat: 375
Total Fat: 44g
Cholesterol: 0mg
Sodium: 623.5mg
Potassium: 710.8mg
Carbohydrates: 28.3g
Fiber: 11.8g
Sugar: 5.4g
Protein: 8.5g