Kathie Oh's Recipe

Chicken with Tri-colored peppers

Category: entrees

2 tsp canola oil
1 lb boneless skinless chicken breasts, cut into 2 inch strips
1/2 cup diced onion
2 cloves garlic, minced
1 each small red, yellow, and greeen bell pepper, seeded and sliced into 1 inch strips
1/2 cup fat free, reduced sodium chicken broth
2 TBSP lite soy salt
1 TBSP white wine ( optional )
1/2 tsp sesame oil
2 tsp cornstarch

In a wok or heavy skillet over medium high heat, heat the canola oil. Add the chicken ad saute,for 2 minutes. Add the onion and garlic and saute for 4 -5 minutes more.

Remove the chicken and onion from the pan. Add the peppers and saute for 5 minutes.

Combine the broth, soy sauce, white wine, sesame oil adn 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.