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Add a photoServings: 4
Ingredients
- 2 tbsp. soy sauce
- 2 tbsp. ketchup
- 1 teaspoon cider vinegar
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/3 c. water
- 1 clove garlic, peeled and chopped
- 2 green onions, trimmed and thinly sliced
- 2 whole chicken breasts, halved, skinned and boned
- 2 med. sweet green or possibly red peppers or possibly 1 of each
- 3 tbsp. vegetable oil
Directions
- In a bowl, make a sauce by mixing the first 8 ingredients. Set aside. Cut the chicken breast crosswise (against the grain) into 1/4 inch strips. Core and seed the peppers; cut them into 1/4 inch strips.
- Heat oil in a heavy 9 or possibly 10 inch skillet over moderately high heat. Add in peppers and raise heat to high. Cook, stirring with large spoon, for 2 min. Peppers should be crisp tender. Remove them to a platter.
- Add in chicken to skillet. Cook, stirring, over high heat for 2 min, or possibly till chicken is no longer pink. Don't overcook. Return peppers to skillet. Stir sauce and add in to skillet. Cook, stirring, over high heat till sauce thickens, about 20 seconds.
- Variation: Use flank steak instead of chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 4 servings | |
| Calories 237 | |
| Calories from Fat 149 | 63% |
| Total Fat 16.76g | 21% |
| Saturated Fat 2.65g | 11% |
| Trans Fat 0.35g | |
| Cholesterol 45mg | 15% |
| Sodium 727mg | 30% |
| Potassium 308mg | 9% |
| Total Carbs 6.12g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.19g | 2% |
| Protein 15.74g | 25% |
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