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THREE PEPPER CHICKEN



mushroom


2 each, large green, red, and yellow bell peppers, chopped in large pieces
1 onion cut in half and sliced medium-thick
2-3 cloves garlic crushed
3 tbs grated fresh ginger root
1 can sliced water chestnuts, drained
1-3 tsp salt, 1/4 tsp cayenne pepper, optional; 1-2 tsp MSG
2 lbs boneless, skinless chicken breast, trimmed of all fat and cut into 1 in strips
1 bottle "Kikkoman Honey Pineapple Teriyaki Baste and Glaze" sauce
canola oil

Set a large, 12" saute pan  (with cover available),  over  medium heat with 2-3 tbs  canola oil.  Saute sliced onion, crushed garlic, and 1 tsp salt for 2 min. Now add chopped green, red, and yellow pepper with grated ginger root and cayenne.  Turn up heat to high for 3 min tossing occasionally.  Add water chestnuts, and salt to taste (MSG optional) and toss for another 2 min.  Set aside with cover ajar.  In
a  12" saute pan with 1-2 tbs canola oil,  toss chicken strips  over highest  heat with salt until  golden. Spinkle chicken over peppers.  Heat teriyaki sauce and  rinsing bottle with 2/3 cup water to bubbling
in 12"  pan and  pour over  entire mixture.    Serve with white rice.

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