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

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
Quick Diabetic Exchange Test Kitchen Approved
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

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.


  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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Reviewed Nov. 12, 2011

"it was good, not out standing."

Reviewed Jan. 26, 2010

"Thid is absolutely delicious"

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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