| 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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