Chicken with Tri-Colored Peppers

Ingredients

• 2 teaspoons canola oil
• 1 pound boneless, skinless chicken breasts, cut into 2-inch strips
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 each small red, yellow, and green bell peppers, seeded and sliced into 1-inch strips
• 1/2 cup fat-free, reduced-sodium chicken broth
• 2 tablespoons lite soy sauce
• 1 tablespoon white wine (optional)
• 1/2 teaspoon sesame oil
• 2 teaspoons cornstarch

Directions

1. In a wok or heavy skillet over medium-high heat, heat the canola oil. Add the chicken and saute for 2 minutes. Add the onion and garlic and saute for 4-5 minutes more.
2. Remove the chicken and onion from the pan. Add the peppers and saute for 5 minutes.
3. Combine the broth, soy sauce, white wine, sesame oil, and cornstarch in a measuring cup and mix well.
4. Add the sauce to the peppers. Add the chicken and onions back to the pan. Stir for 1-2 minutes until sauce has thickened.

Recipe Yield: Yield: 4 servings

Source: The Diabetes Food and Nutrition Bible
Book Title: The Diabetes Food and Nutrition Bible