Chicken 'n' Peppers

By HeatherS

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

Preparation

Step 1

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.