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05/24/26 5:24pmLogin ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1[2]3 ]


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Date Posted: 01/ 7/04 9:43:58pm
Author: CB
Subject: Chicken and Peppers

Chicken and Peppers
3/4 cup chicken broth
1/4 cup soy sauce(i used lite)
2 garlic cloves, minced
2 T. cornstarch
3/4 teas. gound ginger
1/4 teas cayenne pepper(I would use just a tad less next time)
1 1/2 lbs. boneless skinless chicken breasts, cut in 1 inch pieces
1 T. cooking oil
1 each green, yellow and red pepper, (I used mostly green because of the price)
1/2 cup water
1 packet of splenda (optional)
1 onion, sliced (optional)

In a bowl combine broth, soy sauce, garlic, cornstarch, ginger, cayenne pepper and packet of splenda. Mix well, add chicken and let marinate for 30 minutes. In a large wok or skillet add drained chicken (save marinade) and stir fry chicken in oil for about 7 mins. Reduce heat to medium and add peppers and onions. Stir fry a few minutes till peppers are tender and then add the reserved marinade. When it starts to thicken add about 1/2 cup of water a little at a time until it is the right consistency for sauce. Serve over brown rice.

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