Chicken and Peppers

  • Yield: 4 to 6 servings


1/4cup reduced-sodium soy sauce
1/4cup sherry
1teaspoon ground ginger
2pounds skinless, boneless chicken breasts, cut into 1-inch slices
1tablespoon olive oil
1-- onion, coarsely chopped
4-- garlic cloves, minced
2-- red bell peppers, seeded and sliced 1/4-inch thick
2-- green bell peppers, seeded and sliced 1/4-inch thick
2/3cup peeled sliced carrots
1pound fresh Chinese bean sprouts
1teaspoon cornstarch
1/2cup water, if needed


  1. In a medium bowl, combine soy sauce, sherry, ginger and chicken.  Marinate, covered, in the refrigerator for several hours.
  2. In a large skillet coated with nonstick cooking spray, heat oil over medium heat.  Add onion and garlic and cook 3 minutes, stirring frequently.  Add peppers, carrots and sprouts and cook 5 minutes.
  3. To remaining marinade, stir in cornstarch, then add to chicken mixture.  Reduce heat to low.  Cover and cook for 15 minutes and, if needed, add water, stirring occasionally.

Nutritional Info *per serving

  • Calories 268
  • Fat 6.4g
  • Saturated Fat 1.4g
  • Cholesterol 89mg
  • Sodium 466mg