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Chicken 'n' Peppers

 Chicken 'n' Peppers
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
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
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.

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Chicken 'n' Peppers (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.