Chicken Red Pepper Saute for Two

Total Time
Prep 15 mins
Cook 10 mins

A very simple recipe to serve over rice. Although peppers are in season in summer, I can also see making this for Valentine's Day since it is red & white! From Taste of Home's Quick Cooking (July/August 1999)

Ingredients Nutrition


  1. Stir the cornstarch, 1/4 cup of broth, garlic and lemon pepper together until smooth; add the chicken strips and toss to coat.
  2. Heat oil in a nonstick skillet over medium-high heat.
  3. Add the chicken mixture and remaining broth; cook and stir for 2 minutes.
  4. Add red pepper strips; cook and stir until the chicken is no longer pink and the peppers are crisp-tender, about 6-8 minutes. (During this time, I added a little water to the pan because I was afraid it was going to cook dry. It worked out well, and produced a nice sauce.).
  5. Garnish with green onions or chives.
Most Helpful

Quite good. I would eat this again. We had it with a super salad. We followed the recipe and wouldn't change anything next. It doesn't take long to make. In fact it's faster than making rice! Imagine that!

WorldFamousBigB December 11, 2007

Wow, what a light and delicious dinner! I only used 1 tsp of oil, and added a little salt. Next time, I will add the cornstarch to the sauce AFTER cooking the chicken and pepper through, to make a smoother sauce. I used the green onions for garnish and served over rice, with a green salad and broccoli as sides. Very healthy and tasty!

yogiclarebear October 29, 2007