Chicken & Peppers Skillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 (6 oz) chicken breasts3 Tbsp soy sauce*2 tsp cornstarch1/8 tsp garlic powdersugar substitute to equal 1/8 tsp sugar*2 med green or red peppers1/2 lb mushrooms4 Tbsp light margarine (separated)1/2 cup water*(reduced sodium soy sauce optional)*(due to small quantity, I sometimes use "real" sugar)
Serves 4
1. Cut each chicken breast in half; remove skin & bones. With knife held in slanting position, almost parallel to the cutting surface, slice across width of each half into 1/8 inch thick slices. (*hint, holding knife parallel to surface, I divide the breast in half then cut in strips)
2. In medium bowl, mix chicken, soy sauce, cornstarch, garlic powder, and sugar substitute; set aside.
3. Cut peppers into 1/4 inch wide strips; thinly slice mushrooms
4. In 12 inch skillet over medium heat, in 2 tbsp light margarine, cook peppers & mushrooms, stirring quickly & frequently until vegetables are tender-crisp, about 2 mins. With slotted spoon, remove vegetables to bowl.
5. In same skillet over high heat, in 2 tbsp light margarine, cook chicken mixture, stirring quickly & frequently until chicken is tender, about 5 mins. Return vegetables to skillet. Add water; heat to boiling, stirring to loosen brown bits from bottom of skillet.
Once you make this dish, you'll be amazed @ how quickly it can be thrown together :) ENJOY!
Number of Servings: 4
Recipe submitted by SparkPeople user DEEJ4FITNESS.
1. Cut each chicken breast in half; remove skin & bones. With knife held in slanting position, almost parallel to the cutting surface, slice across width of each half into 1/8 inch thick slices. (*hint, holding knife parallel to surface, I divide the breast in half then cut in strips)
2. In medium bowl, mix chicken, soy sauce, cornstarch, garlic powder, and sugar substitute; set aside.
3. Cut peppers into 1/4 inch wide strips; thinly slice mushrooms
4. In 12 inch skillet over medium heat, in 2 tbsp light margarine, cook peppers & mushrooms, stirring quickly & frequently until vegetables are tender-crisp, about 2 mins. With slotted spoon, remove vegetables to bowl.
5. In same skillet over high heat, in 2 tbsp light margarine, cook chicken mixture, stirring quickly & frequently until chicken is tender, about 5 mins. Return vegetables to skillet. Add water; heat to boiling, stirring to loosen brown bits from bottom of skillet.
Once you make this dish, you'll be amazed @ how quickly it can be thrown together :) ENJOY!
Number of Servings: 4
Recipe submitted by SparkPeople user DEEJ4FITNESS.
Nutritional Info Amount Per Serving
- Calories: 176.7
- Total Fat: 6.3 g
- Cholesterol: 49.3 mg
- Sodium: 809.5 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.3 g
- Protein: 21.6 g
Member Reviews
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ASANSON64
This is a very good dish. Instead of artificial sweetener I added honey since it is such a small amount. 1/2 cup of water is a bit too much. Next time I will add only 1/4 cup of water. I will make this recipe again. It was as quick and easy as the recipe says. I think next time I may add onion - 8/3/12
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SOONERFAN46
The first time I made this my husband turned his nose up saying he wouldn't like it. After he ate it (and went back for more!) he changed his mind. I've made it a second time and it was just as good. I'll definitely make it again! - 8/12/08
Reply from DEEJ4FITNESS (8/12/08)
Thank you Soonerfran :) I'm so glad you and your hubby enjoyed the dish. It's one of my teen sons' favs and pleasing them is tough!! I appreciate your comment! ~deej