Chicken 'n' Peppers
Chicken 'n' Peppers is a main course that serves 6. Watching your figure? This gluten free and dairy free recipe has 174 calories, 25g of protein, and 5g of fat per serving. For $1.31 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It is brought to you by Taste of Home. 50 people found this recipe to be scrumptious and satisfying. A mixture of canolan oil, ground ginger, chicken broth, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 25 minutes. Overall, this recipe earns a solid spoonacular score of 61%. If you like this recipe, you might also like recipes such as Alta’s Chicken Basquaise (Braised Chicken with Peppers), Sassy Chicken & Peppers, and Chicken with Peppers and Pasta.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 tablespoon canola oil
1/4 teaspoon cayenne pepper
3/4 cup chicken broth
2 tablespoons cornstarch
2 garlic cloves, minced
3/4 teaspoon ground ginger
1 each medium green, yellow and sweet red peppers, cut into 1-inch pieces
6 boneless skinless chicken breast halves (4 ounces each), cut into 1-inch pieces
1/4 cup soy sauce
1/4 cup water
Equipment:
bowl
frying pan
Cooking instruction summary:
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 Cookbook1995, p40 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. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper.
2. Add chicken; stir to coat.
3. Heat oil in a large skillet over medium-high heat.
4. Add chicken mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to medium.
5. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender.
Nutrition Information:
covered percent of daily need
