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Chinese Pepper Chicken

This was our dinner tonight. It was really good. Probably a little more fussy than I like on weeknights. I'm just not used to making things that cook on the stovetop for more than 10 minutes. It's usually a quick meal, or it's baking in the oven. But it was good! Great Veggies! For those of you who don't know I'm trying Weight Watchers right now, just to lose 10 lbs for good (and because work paid for it) This recipe makes 6 servings, and each serving is only 7 points which is pretty good!

Chinese Pepper Chicken
From Betty Crocker’s Healthy New Choices

2 tbsp reduced-sodium soy sauce *
2 tbsp rice vinegar
1 tsp sugar
½ tsp red pepper sauce
2 tsps sesame or vegetable oil
3-3 ½ # cut up broiler-fryer chicken
2 tbsp vegetable oil
1 tsp finely chopped gingerroot
2 cloves garlic, finely chopped
3 medium green onions, sliced (3 tbsp)
1 ½ cups sliced mushrooms**
3 medium bell peppers, cut into 1” pieces

Mix soy sauce, vinegar, sugar, sesame oil, and pepper sauce in shallow glass or plastic dish or heavy resealable plastic food-storage bag. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 1 hour, but no longer than 24 hours. Remove chicken from marinade; reserve marinade.

Heat vegetable oil in 12” nonstick skillet or Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet, using tongs; keep warm.

Drain all but 1 tsp drippings from skillet. Heat 1 tsp drippings and the marinade in the skilled over medium-high heat. Stir in gingerroot, garlic, and onions. Cook and stir about 30 seconds or until garlic is light golden brown. Stir in mushrooms and bell peppers. Cook about 5 minutes, stirring occasionally, until bell peppers are crisp-tender. Serve with chicken.

* I was out of soy sauce, so I used 2 tsps. Balsamic vinegar and 4 tsps molasses and a touch of extra sugar
** I didn’t use mushrooms