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Ingredientes
- 1 tbsp. soy sauce
- 2 tbsp. ketchup
- 1 teaspoon cider vinegar
- 1/4 teaspoon grnd ginger
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/3 c. water
- 1 clove garlic, peeled & chopped
- 2 green onions, trimmed & thinly sliced or possibly 2 tbsp. minced onion
- 2 whole chicken breasts (4 halves), skinned & boned
- 2 or possibly 3 med. size sweet green or possibly red peppers or possibly 1 green & 1 red pepper
- 3 tbsp. vegetable oil
Direcciones
- About 30 min before serving.
- 1. In a bowl, make a sauce by mixing the soy sauce, ketchup, vinegar, ginger, cornstarch, salt, water, garlic and green onions; set aside.
- 2. Cut the chicken breasts crosswise (against the grain) into 1/4" strips. Core and seed the peppers and cut them into 1/4" strips.
- 3. Heat the oil in a heavy 9" or possibly 10" skillet over moderately high heat. Add in the peppers, raise the heat to high and cook, stirring with a large spoon, for 2 min. The peppers should be crisp-tender. Remove them to a platter.
- 4. Add in the chicken to the skillet. Cook, stirring over high heat for 2 min or possibly till the chicken is no longer pink. Don't overcook.
- 5. Return the peppers to the skillet. Stir the sauce and add in it to the skillet. Cook, stirring over high heat till the sauce thickens, about 20 seconds.
- TIPS: 1. You can use flank steak instead of the chicken breasts. 2. This dish can be reheated; you may have to add in a few tsp. of water to thin the sauce. 3. I enjoy this dish served over rice and the quantities in the sauce doubled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 4 servings | |
| Calories 226 | |
| Calories from Fat 149 | 66% |
| Total Fat 16.69g | 21% |
| Saturated Fat 2.62g | 10% |
| Trans Fat 0.35g | |
| Cholesterol 45mg | 15% |
| Sodium 500mg | 21% |
| Potassium 215mg | 6% |
| Total Carbs 3.64g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.96g | 1% |
| Protein 15.08g | 24% |
