Ingredients:
1 tablespoon cornstarch
1/2 cup chicken broth, divided
1 garlic cloves, minced
1/2 teaspoon lemon pepper seasoning
1/2 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1 tablespoon vegetable oil
1 sweet red peppers, julienned
green onions (optional) or fresh chives, sliced (optional)
Directions:
Stir the cornstarch, 1/4 cup of broth, garlic and lemon pepper together until smooth; add the chicken strips and toss to coat.
Heat oil in a nonstick skillet over medium-high heat.
Add the chicken mixture and remaining broth; cook and stir for 2 minutes.
Add red pepper strips; cook and stir until the chicken is no longer pink and the peppers are crisp-tender, about 6-8 minutes. (During this time, I added a little water to the pan because I was afraid it was going to cook dry. It worked out well, and produced a nice sauce.).
Garnish with green onions or chives.
Servings: 2
Time preparation: 15 min.
Time total: 25 min.