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Chicken Red Pepper Saute Recipe

Chicken Red Pepper Saute Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings

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

  • 1. 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.
  • 2. 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.

Nutritional 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.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.