Chicken with Peppers

Rated

Ingredients

3 lb broiler-fryer chicken, cut into 8 pieces, skin and all visible fat removed
1/4 cup light soy sauce
3 tablespoon cold water
1 whole Garlic clove, finely chopped
1 6 oz can water chestnut
1/2 whole sweet red pepper, cut into 1-inch pieces
1 whole green pepper, cut into 1-inch pieces
2 tbsp cornstarch

Preparation

Place chicken in a nonstick dutch oven or heavy 12-inch skillet. Mix soy sauce with 1 tbsp of the water and pour over chicken. Bring to a boil, reduce heat, and simmer, uncovered, 40 to 50 minutes. Add garlic, water chestnuts, and red and green pepper. Cover again and simmer 10 minutes longer, until juices from chicken run clear. Remove chicken to serving dish, and keep warm.

Blend together cornstarch and remaining 2 tablespoons of water. Stir into juices in dutch oven and heat, stirring constantly, until mixture thickens and boils. Boil and stir 2 minutes.

Serve chicken and sauce over cooked rice or pasta.

Yield

Serves 6

Cook Time

Prep Time: 20 mins.
Cook Time: 60 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 6
Amount Per Serving:
Calories: 140
Calories from Fat: 81

Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 9g
13%
Carbohydrates 8g
2%
Dietary Fiber 6g
24%
Saturated Fat 7g
35%
Calories 140kcal
7%
Cholesterol 68mg
22%
Protein 27g
45%
Sodium 436mg
18%
Calcium
0%
Iron
11%
Vitamin A
5%
Vitamin C
38%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.