This easy recipe for Sauteed Chicken and Peppers is prepared with a sweet yet spicy soy sauce and served over rice.
The combination of peppers adds color to this dish. The veggies are crisp, yet tender and the flavors are delicious. Served over rice for a quick and easy meal.
Ingredients:
3 tbsp lite soy sauce
2 tbsp rice wine vinegar
1 tbsp cornstarch
2 garlic cloves minced
2 - 3 tbsp olive oil
1 small green, red & yellow pepper, sliced into 1/2 inch
strips
1 small sweet onion thinly sliced
2 boneless, skinless chicken breast thinly sliced
1 tsp chile paste
1 cup long-grain brown rice
3 cups chicken broth
Combine soy sauce, rice wine vinegar, corn
starch and 1/4 cup water, set aside.
Heat chicken broth on medium high heat, when boiling, add rice, turn heat to low, cover and cook rice for 20 minutes or according to package directions.
Heat a large saute pan on medium-high heat, add 1 tbsp
olive oil. Season sliced chicken with salt & pepper. Add
chicken to pan, stir frequently for 3 minutes. Remove from
pan.
Add 2 tbsp olive oil to pan. Add peppers and onions,
saute 3-4 minutes until crisp tender. Add garlic and saute 1
minute, add chicken to pan, toss for 1 minute. Add soy sauce mixture to pan, lower heat to medium low. Stir frequently until sauce thickens about 1 minutes. Serve over rice.
