1 lb skinless, boneless chicken breasts, cut in to 1/2 inch pieces
2 Tblsp cornstarch
1 red pepper, cut into 1/4 inch strips
1 green pepper, cut into 1/4 inch strips
Instructions
In a large nonstick skillet cook together the pineapple-orange concentrate, margarine, garlic salt and chicken over medium heat until the chicken is fully cooked, stirring occasionally.
Remove 1/3 cup of the sauce. Stir the cornstarch into the sauce until dissolved. Add the mixture back into the chicken mixture.
Stir well until the chicken pieces are well coated with the sauce and the sauce thickens. Add the sliced red and green peppers.
Continue cooking 5 minutes with the lid on over medium heat. The pepper will be tender yet slightly crunchy. Serve plain or over rice.
Serving
Suggestions
Calories- 178, Fat- 1 g, Carbohydrates- 18 g, Protein- 22 g, Yield- 5 servings not including rice
Originally Submitted
11/28/2011
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