Chicken ‘N’ Peppers

• 3/4 cup chicken broth
• 1/4 cup soy sauce
• 2 garlic cloves, minced
• 2 tablespoons cornstarch
• 3/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 6 boneless skinless chicken breast halves (4 ounces each), cut into 1-inch pieces
• 1 tablespoon canola oil
• 1 each medium green, yellow and sweet red peppers, cut into 1-inch pieces
• 1/4 cup water

1. In a large bowl, combine the broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper. Add chicken; stir to coat. Heat oil in a large skillet over medium-high heat. Add chicken mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to medium. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender.

chicken broth, soy sauce, garlic, cornstarch, ground ginger, cayenne pepper, chicken, canola oil, medium green, water

Taken from www.tasteofhome.com/recipes/chicken-n-peppers/ (may not work)