Ingredients Jump to Instructions ↓

  1. 1 tablespoon cornstarch

  2. 1/2 cup chicken broth, divided

  3. 1 garlic clove, minced

  4. 1/2 teaspoon lemon-pepper seasoning

  5. 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips

  6. 1 tablespoon canola oil

  7. 1 medium sweet red pepper, julienned Green onions or minced chives

Instructions Jump to Ingredients ↑

  1. In a small resealable plastic bag, combine the cornstarch, 1/4 cup of broth, garlic and lemon-pepper; add chicken. Seal bag and turn to coat. Heat oil in a nonstick skillet over medium-high heat. Add the chicken mixture and remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add red pepper strips; cook and stir for 6-8 minutes or until chicken is no longer pink. Garnish with onions or chives. Yield: 2 servings.


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