| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Bobbie – no, Chicken, Healthwise, Main dishes, Peppers | 6 | Servings | |
INGREDIENTS
| 3/4 | c | Chicken broth |
| 1/4 | c | Soy sauce |
| 2 | Cloves garlic; minced | |
| 2 | tb | Cornstarch |
| 3/4 | ts | Ground ginger |
| 1/4 | ts | Cayenne pepper |
| 1 1/2 | lb | Boneless skinless chicken breasts; cut in 1" pieces |
| 1 | tb | Cooking oil |
| 1 | md | Green bell pepper; cut in 1" pieces |
| 1 | md | Yellow bell pepper; cut in 1" pieces |
| 1/4 | c | Water |
INSTRUCTIONS
In a bowl, combine broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper; mix well. Add chicken; stir to coat. In a large skillet over Medium-High heat, stir-fry chicken in oil for 7 minutes. Reduce heat to Medium. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender. Yield; 6 servings. Per serving (prepared with low-sodium chicken broth and light soy sauce): 3 lean meat, 1 vegetable, 200 calories, 207 mg. sodium, 73 mg. cholesterol, 7 grams fat. Recipe submitted by Cathy Zoller of Lovell, Wyoming MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home 30-Minute Cookbook Posted to MC-Recipe Digest V1 #979 by Roberta Banghart <bobbi744@sojourn.com> on Jan 02, 1998
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