Pepper Chicken

Cuisine: American

Category: poultry

Servings: 6


1 3- to 3-1/2-pound cut-up
broiler-fryer chicken
1/4 cup reduced-sodium soy sauce
1 tablespoon water
1/2 teaspoon garlic powder or
1 clove garlic, finely chopped
1 (8-ounce) can sliced water
chestnuts, drained
1 medium green bell pepper,
cut into 1-inch pieces
2 teaspoons cornstarch
2 tablespoons water


Remove skin and fat from chicken pieces. Place chicken in nonstick Dutch oven or 12-inch skillet. Mix soy sauce, 1 tablespoon water and the garlic powder; pour over chicken. Heat chicken and soy sauce mixture to boiling; reduce heat. Cover and simmer 50 minutes. Stir in water chestnuts and bell pepper. Cover and simmer 5 to 10 minutes or until juices of chicken run clear. Remove chicken; keep warm. Mix cornstarch and 2 tablespoons water; stir into liquid in Dutch oven. Heat to boiling, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve chicken with sauce. 6 servings

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