Chicken & Peppers

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!

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