Chicken 'n' Peppers

Photo by Heather S.

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

6

servings

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

6

servings

Ingredients

  • 3/4

    cup chicken broth

  • 1/4

    cup soy sauce

  • 2

    garlic cloves, minced

  • 2

    tablespoons cornstarch

  • 3/4

    teaspoon ground ginger

  • 1/4

    teaspoon cayenne pepper

  • 6

    boneless skinless chicken breast halves (4 ounces each), cut into 1-inch pieces

  • 1

    tablespoon canola oil

  • 1 each

    medium green, yellow and sweet red peppers, cut into 1-inch pieces

  • 1/4

    cup water

Directions

In a large bowl, combine the broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper. Add chicken; stir to coat. Heat oil in a large skillet over medium-high heat. Add chicken mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to medium. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender. Yield: 6 servings. Diabetic Exchanges: One serving (prepared with low-sodium chicken broth and soy sauce) equals 3 lean meat, 1 vegetable; also, 200 calories, 207 mg sodium, 73 mg cholesterol, 8 gm carbohydrate, 29 mg protein, 7 gm fat.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: