Chicken Red Pepper Saute

1. 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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

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