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Chicken and Peppers Recipe
|Chicken breasts||2 , skinned boned and cut into 1 inch squares|
|Onion soup mix||3 Ounce (1 Envelope Or Equivalent)|
|Cooking oil||3 Teaspoon|
|Soy sauce||3 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Corn starch||3 Teaspoon|
|Sweet peppers||2 , cut into 1 inch squares (1 Red And 1 Green)|
|Celery ribs||3 , cut into 1/2 inch slices|
|Green onions||8 , cut into 1/2 inch slices (Scallions)|
|Cold water||3⁄4 Cup (12 tbs)|
Calories 236 Calories from Fat 45
% Daily Value*
Total Fat 5 g7.8%
Saturated Fat 0.9 g4.5%
Trans Fat 0 g
Cholesterol 49.9 mg16.6%
Sodium 2004.4 mg83.5%
Total Carbohydrates 24 g8.1%
Dietary Fiber 4.1 g16.4%
Sugars 4.5 g
Protein 23 g46.1%
Vitamin A 27.9% Vitamin C 123.9%
Calcium 7.8% Iron 9.8%
*Based on a 2000 Calorie diet
Marinate 20 to 30 minutes.
In large skillet or wok heat remaining oil.
Cook peppers and celery over high heat, stirring frequently, for 3 minutes.
Add green onions.
Cook 2 minutes more.
Remove mix from pan.
Add chicken and marinade to pan.
Cook over high heat, stirring frequently for 3 minutes.
In a small bowl mix remaining soy sauce and corn starch with the water and sugar; add to pan.
Add vegetable mix.
Stir entire mixture together.
Simmer for 3 minutes and serve.