Chicken 'n' Peppers Recipe

4.5 3 3
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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4.5 3 3
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

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

  • 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
  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

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eli05 User ID: 3750978 18040
Reviewed Nov. 12, 2011

"it was good, not out standing."

MY REVIEW
Gilda0107 User ID: 1819904 15918
Reviewed Jan. 26, 2010

"Thid is absolutely delicious"

MY REVIEW
mmounteer User ID: 4128570 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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