"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Pepper Stir-Fry Recipe

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This recipe for Chicken Pepper Stir-Fry, by , is from Pine River Senior Center, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Knoll
Added: Monday, October 26, 2009


1 each: small green, sweet red and yellow pepper, julienned
1 medium onion, quartered
2 garlic cloves, minced
4 tbsp. olive oil, divided
3/4 lb. boneless skinless chicken breasts, cubed
3/4 tsp. Cajun seasoning
1/3 cup packed brown sugar
2 tsp. cornstarch
1 tbsp. water
1 tbsp. lemon juice
1 tbsp. honey mustard
1 tsp. soy sauce
1 tsp. Worcestershire sauce
Hot cooked rice (optional)

In a large skillet, stir-fry the peppers, onion and garlic in 2 tbsp. oil until crisp-tender. Remove and keep warm. In the same skillet, stir-fry the chicken and Cajun seasoning in remaining oil until juices run clear. In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir for 1 minute. Serve with rice, if desired. Makes 3 to 4 servings.




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