Chicken Red Pepper Saute For Two

1. 1

   Stir the cornstarch, 1/4 cup of broth, garlic and lemon pepper together until smooth; add the chicken strips and toss to coat.

2. 2

   Heat oil in a nonstick skillet over medium-high heat.

3. 3

   Add the chicken mixture and remaining broth; cook and stir for 2 minutes.

4. 4

   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.).

5. 5

   Garnish with green onions or chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.