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Chicken Stir-Fry Peppers
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Serves 4


1 Tbs oil
1 pound chicken breast
1/4 cup dry sherry or apple juice (i use Apple juice)
1/4 cup water
3 Tbs soy sauce
2 tsp cornstarch
1/2 tsp gingerroot
1 medium onion cut into 8 wedges
1 medium green bell pepper, cut into thin bite size strips
1 medium yellow bell pepper, cut into bite size strips
2 medium fresh tomatoes, each cut into 8 wedges


1. In a small bowl, combine sherry or apple juice, water, soy sauce, cornstarch, gingerroot.
2. Place oil in a hot skillet or wok. Add chicken breast for stir-fry. Cook for 3 minutes.
3. Add onion, bell pepper, tomatoes, cook and stir 4-6 minutes or until chicken is no longer pink and veggies are crisp tender.
4. Stir cornstarch mixture until smooth. Add to skillet, cook and stir 2-3 minutes or until bubbly and thickened. Add tomatoes and heat, cook and stir until thourouhly heated.

Serve over rice
1 1/3 cups uncooked regular long grain rice
2 2/3 cups water
Cook according to directions on box.

Dietary Exchanges (including rice):
3 1/2 starch, 1 vegetable, 2 1/2 very lean meat 1 fat

Fara: I used Chow-mein noodles instead of the rice.
SO GOOD!!!!!!!!!!!!!!!!!!!
Freezes well.

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