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Chicken and Peppers Recipe

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This recipe for Chicken and Peppers, by , is from The Kearney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Kearney
Added: Tuesday, January 6, 2009


2 chicken breasts, boned and cut into 1-inch squares
1 envelope of Lipton Onion Soup Mix
3 tbsp. of cooking oil
3 tbsp. of soy sauce
1 clove of garlic, minced
4 tsp. of cornstarch
2 sweet peppers (1green, 1 red) cut into 1-inch squares
3 ribs of celery, cut into -inch slices
8 green onions (scallions) cut into -inch slices
1 cup of canned chicken broth
tsp. of sugar

In a medium bowl, combine chicken with Lipton Onion Soup Mix, 1 tablespoon of oil, 1 tablespoon of soy sauce, garlic, 1 teaspoon of cornstarch and cup of chicken broth; marinate for 30 minutes.

Cut-up peppers, celery and onions.

In a large skillet, heat remaining oil and cook peppers and celery over high heat, stirring frequently, for 3 minutes; add green onions and cook 2 minutes; remove from pan. Add chicken to skillet and cook 3-4 minutes (until cooked).

In a small bowl, mix remaining soy sauce and cornstarch with cup of chicken broth and sugar. Add to skillet with vegetables; simmer 3 minutes.

Personal Notes:
Personal Notes:
Serve over cooked rice. Makes about 4 servings.




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