Chicken 'n' Peppers Recipe
Chicken 'n' Peppers Recipe photo by Taste of Home
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Chicken 'n' Peppers Recipe

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With garden-fresh peppers and tender chicken, this dish is perfect when your family is craving a lighter dinner. Serve it with rice and green salad
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 cup: 200 calories, 7g fat (0g saturated fat), 73mg cholesterol, 207mg sodium, 8g carbohydrate (0g sugars, 0g fiber), 29g protein Diabetic Exchanges: 3 lean meat, 1 vegetable.


  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.
Originally published as Chicken 'n' Peppers in Country Chicken Cookbook 1995, p40

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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eli05 18040
Reviewed Nov. 12, 2011

"it was good, not out standing."

Gilda0107 15918
Reviewed Jan. 26, 2010

"Thid is absolutely delicious"

mmounteer 39282
Reviewed May. 17, 2009

"I did not have cayenne pepper in my spice cupboard so I omitted it, and made it a little more kid friendly. I loved the flavor and consistency of the sauce: not too thin and not too thick"

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