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Chicken Red Pepper Saute

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.
  • Makes
    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

  • 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.
Nutrition Facts
1 each: 220 calories, 10g fat (2g saturated fat), 63mg cholesterol, 404mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 24g protein.

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Reviews

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Average Rating:
  • Maureen A. Petrosino
    Feb 1, 2012

    There wasn't much taste in this recipe, we were all disappointed with the outcome. I doubled the recipe thinking it would be great for leftovers. Perhaps more seasoning. Easy to prepare, but not worth making