Pepper Chicken
1 3 lb. broiler-fryer, cut into 8 pieces, skin removed
1/4 cup light soy sauce
3 tablespoons cold water
1 clove garlic, chopped fine
1 8-ounce can sliced water chestnuts, drained
1/2 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
2 tablespoons cornstarch
Place chicken in a nonstick dutch oven or heavy 12-inch skillet. Mix
soy sauce with 1 tablespoon of the water and pour over chicken. Bring
to a boil, reduce heat, and simmer, uncovered, 40 to 50 minutes. Add
garlic, water chestnuts, and red and green pepper. Cover again and
simmer 10 minutes longer, until juices from chicken run clear. Remove
chicken to serving dish, and keep warm.
Blend together cornstarch and remaining 2 tablespoons of water. Stir
into juices in dutch oven and heat, stirring constantly, until
mixture thickens and boils. Boil and stir 2 minutes.
Serve chicken and sauce over cooked rice or pasta.
Makes 6 servings