Chicken With Tri-colored Peppers
CATEGORIES
INGREDIENTS
  • - 2 teaspoons canola oil
  • - 1 pound boneless, skinless chicken breasts, cut into 2-inch strips
  • - 1/2 cup diced onion
  • - 2 cloves garlic, minced
  • - 1 each small red, yellow, & green bell peppers, seeded and sliced into 1" strips
  • - 1/2 cup fat-free, reduced-sodium chicken broth
  • - 2 tablespoons lite soy sauce
  • - 1 tablespoon white wine (optional)
  • - 1/2 teaspoon sesame oil
  • - 2 teaspoons cornstarch
DIRECTIONS
  1. In a wok or heavy skillet over medium-high heat, heat the canola oil. Add the chicken and saute for 2 minutes. Add the onion and garlic and saute for 4-5 minutes more. Remove the chicken and onion from the pan. Add the peppers and saute for 5 min. Combine the broth, soy sauce, white wine, sesame oil, & cornstarch in a measuring cup and mix well. Add the sauce to the peppers. Add the chicken and onions back to the pan. Stir for 1-2 min. til sauce has thickened.