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Chicken Red Pepper Saute Recipe

Chicken Red Pepper Saute Recipe photo by Taste of Home

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The garlic and lemon-pepper really come through in this quick stir-fry. Serve the colorful combination on a bed of rice or over chow mein noodles for fun crunch. For dessert pour cream over sliced fresh peaches or serve easy fudge brownies.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Chicken Red Pepper Saute Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

30 30

Ingredients

1 tablespoon cornstarch
1/2 cup chicken broth, divided
1 garlic clove, minced
1/2 teaspoon lemon-pepper seasoning
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 tablespoon canola oil
1 medium sweet red pepper, julienned
Green onions or minced chives

Directions

In a small resealable plastic bag, combine the cornstarch, 1/4 cup of broth, garlic and lemon-pepper; add chicken. Seal bag and turn to coat.
Heat oil in a nonstick skillet over medium-high heat. Add the chicken mixture and remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add red pepper strips; cook and stir for 6-8 minutes or until chicken is no longer pink. Garnish with onions or chives. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 220 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 404 mg sodium, 8 g carbohydrate, 1 g fiber, 24 g protein.

Originally published as Chicken Red Pepper Saute in Quick Cooking July/August 1999, p18

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken Red Pepper Saute

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(1-1) of 1 reviews

Reviewed on Feb. 01, 2012 by Maureen A. Petrosino

There wasn't much taste in this recipe, we were all disappointed with the outcome. I doubled the recipe thinking it would be great for leftovers. Perhaps more seasoning. Easy to prepare, but not worth making