Chicken Red Pepper Saute for Two

READY IN: 25mins
Recipe by Vino Girl

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)

Top Review by WorldFamousBigB

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!

Ingredients Nutrition

Directions

  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.

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