Chicken And Sweet Peppers Recipe

• 1 tbsp. soy sauce
• 2 tbsp. ketchup
• 1 teaspoon cider vinegar
• 1/4 teaspoon grnd ginger
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1/3 c. water
• 1 clove garlic, peeled & chopped
• 2 green onions, trimmed & thinly sliced or possibly 2 tbsp. minced onion
• 2 whole chicken breasts (4 halves), skinned & boned
• 2 or possibly 3 med. size sweet green or possibly red peppers or possibly 1 green & 1 red pepper
• 3 tbsp. vegetable oil

1. About 30 min before serving.
2. 1.
3. In a bowl, make a sauce by mixing the soy sauce, ketchup, vinegar, ginger, cornstarch, salt, water, garlic and green onions; set aside.
4. 2.
5. Cut the chicken breasts crosswise (against the grain) into 1/4" strips.
6. Core and seed the peppers and cut them into 1/4" strips.
7. 3.
8. Heat the oil in a heavy 9" or possibly 10" skillet over moderately high heat.
9. Add in the peppers, raise the heat to high and cook, stirring with a large spoon, for 2 min.
10. The peppers should be crisp-tender.
11. Remove them to a platter.
12. 4.
13. Add in the chicken to the skillet.
14. Cook, stirring over high heat for 2 min or possibly till the chicken is no longer pink.
15. Don't overcook.
16. 5.
17. Return the peppers to the skillet.
18. Stir the sauce and add in it to the skillet.
19. Cook, stirring over high heat till the sauce thickens, about 20 seconds.
20. TIPS: 1.
21. You can use flank steak instead of the chicken breasts.
22. 2.
23. This dish can be reheated; you may have to add in a few tsp.
24. of water to thin the sauce.
25. 3.
26. I enjoy this dish served over rice and the quantities in the sauce doubled.

soy sauce, ketchup, cider vinegar, grnd ginger, cornstarch, salt, water, clove garlic, green onions, chicken breasts, size sweet green, vegetable oil

Taken from cookeatshare.com/recipes/chicken-and-sweet-peppers-17038 (may not work)