This is a simple, quick recipe to put together.
1/2 cup chicken broth
3 Tbsp. soy sauce
2 tsp. cornstarch
1/2 tsp grated gingerroot
1 Tbsp. oil
1 lb. chicken breast strips
1 medium onion, cut into 8 wedges
1 medium red bell pepper, cut into bite sized squares
1 medium yellow pepper, cut into bite sized squares
1 medium orange pepper, cut into bite sized squares
In small bow, combine chicken broth, soy sauce, cornstarch and gingerroot;
blend well, set aside.
Heat oil in large skillet or wok over medium-high heat until hot.
Add chicken strips; cook and stir 3 minutes.
Add onion and bell peppers;
cook and stir 4-6 minutes or until chicken is no longer pink
and vegetables are crisp-tender.
Stir cornstarch mixture until smooth.
Add to skillet; cook and stir 2-3 minutes or
until sauce is bubbly and thickened.
Serve with rice
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