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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Season chicken with paprika, garlic powder and ground pepper.
  2. Stir-fry chicken in oil in large skillet or wok 3 minutes or until tender.
  3. Add green peppers, onion, celery and ½ cup broth; cover and steam 1½ minutes.
  4. Blend remaining ¾ cup broth with cornstarch and soy sauce.
  5. Stir into chicken-vegetable mixture.
  6. Add tomatoes; cook, stirring, about 1 minute or until sauce is slightly thickened.
  7. Serve over hot rice.
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