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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.

David Curry David Curry David Curry

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