Chicken Red Pepper Saute
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, Wisconsin2 ServingsPrep/Total Time: 30 min.
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.
Nutrition 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.