Chinese Chicken and Vegetables with Rice
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
2 boneless skinless chicken breasts (cut into strips or bite size pieces – I used chicken tender strips)
2 tablespoons butter
1 medium onion (sliced)
3 Bellafina peppers(sliced lengthwise)
1 cup celery (diced)
1 can sliced water chestnuts (5 ounces)
1 can cream of chicken soup (10.5 ounces)
1 teaspoon salt
¼ teaspoon ginger
2 teaspoons cornstarch
2 tablespoons soy sauce
1 can bean sprouts (14. 5 ounces – drained)
1 package frozen peas (10 ounces)
1 package Chinese noodles (optional)
In a large skillet over medium heat using the butter cook chicken until meat turns white and chicken is almost done. Mix in the onion, Bellafina peppers, celery, chicken soup, and then mix in the ginger, and salt. Cook covered over medium heat for 10 minutes.
in a small cup mix together the soy sauce and cornstarch until cornstarch is dissolved. Add the peas and bean sprouts into the chicken mixture, mix in the soy sauce, bring mixture to a boil, cover and continue cooking until heated through. (About 3 minutes – don’t overcook vegetables should be crisp tender.)
Serve with rice garnished with Chinese noodles.
Slightly adapted from a recipe from cullyskitchen.com