Chicken & Peppers Skillet Supper


12 oz. boneless skinless chicken breasts
1 Tbsp low sodium soy sauce
2 Tbsp canola oil
1 green pepper, cut into ¼” strips
1 red pepper, cut into ¼” strips
1 medium carrot, diagonally sliced
1 small onion, cut into ¼” wedges
1 ½ cup reduced sodium chicken broth
2 Tbsp cornstarch


Cut chicken breasts into ½” wide strips; place in a bowl and add soy sauce, tossing to coat. Heat 1 Tbsp oil in large non stick skillet over MEDIUM-HIGH heat; add chicken and stir fry 3 to 4 minutes or until lightly browned and cooked through. Keep chicken warm while cooking vegetables. Add peppers and remaining oil to skillet and add to chicken. Add carrot and onion to skillet and cook 2 to 3 minutes.

Surely there's some way to accomplish this that cooking things in a different order that allows you to leave things in the pan. Just spitballin'.


Return chicken and peppers to skillet. Combine broth and cornstarch; pour over chicken and vegetables. Cook, stirring gently, about 3 minutes or until thickened. 

Note: I only used a cup of the chicken broth and a similar proportion of cornstarch, which got me just the amount of sauce I wanted.


Serve over rice cooked in chicken broth, if desired. 

I desired French bread more than I desired rice.

My Rating: 3/5 "It's pretty tasty and pretty low-cal. A lot of the flavor gets cooked out of the vegetables, unfortunately, but the chicken comes out with a really nice texture. When in doubt, eat healthy."

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