Title: Chicken and Peppers
Categories: Poultry
Yield: 4 Servings
| 1/4 | c | Soy sauce |
| 2 | ts | Ground ginger |
| 1/4 | c | Sherry |
| 1 1/4 | lb | Boneless chicken parts |
| 2 | tb | Vegetable oil |
| 1 | c | Chopped onions |
| 2 | | Garlic cloves, crushed |
| 4 | | Red or green bell peppers |
| 1/2 | c | Water |
| 1571 | g | Odium (WOW!), 99mg Choleste |
Slice bell peppers into 1/4 inch thick strips. In a medium bowl, combine
soy sauce, ginger, sherry and skinless chicken. Marinate several hours. In
large nonstick skillet, heat oil over medium heat. Add onions and garlic.
Cook 3 minutes, stirring frequently. Add peppers, cook 3 minutes. Add
chicken and marinade. Cook, stirring frequently until chicken loses it's
pink color. Reduce heat to low. Add water. Cover and cook 15 minutes,
stirring occasionally. Each serving: 296 Calories, 34g Protein, 12g Fat,
13 g Carbohydrates, Luscious.