Chicken Red Pepper Saute for Two

Total Time
15 mins
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)

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  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.