Chicken and Bell Peppers

Name: Chicken and Bell Peppers Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 4
Ingredients: 2 boneless skinless chicken breasts; 3 tablespoons canola oil; 2 tablespoons light soy sauce; 1/4 teaspoon black pepper; 1 teaspoon cornstarch; 1 clove garlic minced; 2 bell peppers seeded and cut into 1-inch squares; 2 celery stalks diced diagonally into 1/4-inch pieces; 1 small onion chopped; 1/4 cup cold water

Number of Servings: 4

Ingredients

2 boneless, skinless chicken breasts3 tablespoons canola oil2 tablespoons light soy sauce1/4 teaspoon black pepper1 teaspoon cornstarch1 clove garlic, minced2 bell peppers, seeded and cut into 1-inch squares2 celery stalks, diced diagonally into 1/4-inch pieces1 small onion, chopped1/4 cup cold water

Directions

Cut the chicken into 1-inch squares and marinate with mixture of 1 tablespoon oil, 1 tablespoon light soy sauce, black pepper, 1/2 teaspoon cornstarch, and garlic. Let stand for 20 minutes. Heat the remaining oil in skillet or wok and stir-fry the bell peppers, celery, and onions for about 2 minutes. Remove the vegetables from the skillet or wok. Add the chicken to the skillet or wok and stir-fry for about 3 minutes or until the chicken is no longer pink in the middle. Mix the remaining cornstarch, soy sauce, and water. Add to the chicken mixture in the skillet or wok, and cook until sauce thickens. Arrange chicken and vegetables on a platter and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user GETTO140.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 256.9
Total Fat: 12.2 g
Cholesterol: 68.4 mg
Sodium: 393.9 mg
Total Carbs: 7.3 g
Dietary Fiber: 2.1 g
Protein: 28.8 g

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Member Reviews

JASTEMMER
This is a great recipe that's quick to make. There are a few things I tweaked on it, I cut the 1/4 water & onions out & used olive oil instead of canola oil. Also just dumped the marinated chicken in the wok and cooked it up then threw the veggies back in for a little less than a min. Delicious!! - 10/1/13