Ingredients Jump to Instructions ↓

  1. 4 boneless skinless chicken breast halves (4 ounces each )

  2. 2/3 cup water

  3. 1/3 cup sugar

  4. 1/4 cup cider vinegar

  5. 1/4 cup reduced-sodium soy sauce

  6. 1 medium sweet red pepper, cut into 1-inch pieces

  7. 1 medium green pepper, cut into 1-inch pieces

  8. 2 tablespoons cornstarch

  9. 3 tablespoons cold water Hot cooked brown rice

Instructions Jump to Ingredients ↑

  1. Place chicken in an 11-in. x 7-in. baking dish; set aside. In a small saucepan, bring the water, sugar, vinegar and soy sauce to a boil, stirring constantly. Add peppers; return to a boil. Combine cornstarch and cold water until smooth; gradually stir into pepper mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken. Bake, uncovered, at 350° for 10-13 minutes on each side or until a meat thermometer reaches 170°. Serve with rice. Yield: 4 servings.


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