This is a simple, quick recipe to put together.
Ingredients
1/2 cup chicken broth
3 Tbsp. soy sauce
2 tsp. cornstarch
1/2 tsp grated gingerroot
1 Tbsp. oil
1 lb. chicken breast strips
1 medium onion, cut into 8 wedges
1 medium red bell pepper, cut into bite sized squares
1 medium yellow pepper, cut into bite sized squares
1 medium orange pepper, cut into bite sized squares
In small bow, combine chicken broth, soy sauce, cornstarch and gingerroot;
blend well, set aside.
Heat oil in large skillet or wok over medium-high heat until hot.
Add chicken strips; cook and stir 3 minutes.
Add onion and bell peppers;
cook and stir 4-6 minutes or until chicken is no longer pink
and vegetables are crisp-tender.
Stir cornstarch mixture until smooth.
Add to skillet; cook and stir 2-3 minutes or
until sauce is bubbly and thickened.
Serve with rice
and enjoy!
I am joining...
Lisa at Blessed with Grace for Tempt My Tummy Tuesday
Miz Helen at Miz Helen's Country Cottage for Full Plate Thursday
Rattlebridge Farms for Foodie Friday
Addicted to Recipes for Scrumptious Sunday
Our Delightful Home for Show Me What You Got
Simple Living with Diane Balch for Foodie Friday