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
- 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
- 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.
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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