homecook
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2 teaspoons canola oil
1 pound boneless, skinless chicken breasts, cut into 2-inch strips
1/2 cup diced onion
2 cloves garlic, minced
1 each small red, yellow, and green bell peppers, seeded and sliced into 1-inch strips
1/2 cup chicken broth
2 tablespoons soy sauce
3 tablespoon white wine (optional)
1/2 teaspoon sesame oil
2 teaspoons cornstarch
In a wok or heavy skillet over medium-high heat, heat the canola oil. Add the chicken and sauté for 2 minutes. Add the onion and garlic and sauté for 4-5 minutes more.
Remove the chicken and onion from the pan. Add the peppers and sauté for 5 minutes.
Combine the broth, soy sauce, white wine, sesame oil, and cornstarch in a measuring cup and mix well.
Add the sauce to the peppers. Add the chicken and onions back to the pan. Stir for 1-2 minutes until sauce has thickened.
Serve over rice.
1 pound boneless, skinless chicken breasts, cut into 2-inch strips
1/2 cup diced onion
2 cloves garlic, minced
1 each small red, yellow, and green bell peppers, seeded and sliced into 1-inch strips
1/2 cup chicken broth
2 tablespoons soy sauce
3 tablespoon white wine (optional)
1/2 teaspoon sesame oil
2 teaspoons cornstarch
In a wok or heavy skillet over medium-high heat, heat the canola oil. Add the chicken and sauté for 2 minutes. Add the onion and garlic and sauté for 4-5 minutes more.
Remove the chicken and onion from the pan. Add the peppers and sauté for 5 minutes.
Combine the broth, soy sauce, white wine, sesame oil, and cornstarch in a measuring cup and mix well.
Add the sauce to the peppers. Add the chicken and onions back to the pan. Stir for 1-2 minutes until sauce has thickened.
Serve over rice.