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Add a photoServings: 4
Ingredients
- 1 x Chicken breast
- 2 x Or possibly
- 3 x Chili peppers
- 1 x Clove garlic
- 1 Tbsp. Soy sauce
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 3 Tbsp. Oil
- 2 Tbsp. Oil
- 1/2 c. Stock
- 1 Tbsp. Cornstarch
- 3 Tbsp. Water
Directions
- 1. Skin and bone chicken; cut in thin slices, then in strips. Cut chili peppers in strips.
- 2. Mince garlic; then combine with soy sauce, salt and sugar.
- 3. Heat oil. Add in peppers and stir-fry till they change color (about 2 min). Remove from pan.
- 4. Heat remaining oil. Add in chicken and stir-fry till it loses its pinkness
- (1 to 2 min).
- 5. Return peppers; stir-fry a few times. Stir in garlic-soy mix to blend (about 1 minute).
- 6. Stir in stock and heat quickly. Then cook, covered, 2 to 3 min over medium heat.
- 7. Meanwhile blend cornstarch and cool water to a paste; then stir in to thicken. Serve at once.
- NOTE: For color variety, use both green and red chili peppers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 235 | |
| Calories from Fat 181 | 77% |
| Total Fat 20.4g | 26% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.48g | |
| Cholesterol 22mg | 7% |
| Sodium 639mg | 27% |
| Potassium 184mg | 5% |
| Total Carbs 5.05g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.9g | 1% |
| Protein 8.36g | 13% |
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