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Moroccan Sweet-Pepper Chicken

Pamela.Waterman's picture
  Boneless chicken breast halves 3 , boiled
  Sweet peppers 3 Cup (48 tbs), diced (Fresh Or Frozen, Unthawed, Any Color)
For sauce
  Orange juice 1⁄3 Cup (5.33 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Ginger 1⁄4 Teaspoon
  Sherry 1 Tablespoon
  Vinegar 1 Tablespoon
  Cornstarch 1 Tablespoon
  Sliced almonds 1⁄4 Cup (4 tbs)

1. In a large pot, boil the chicken breasts until very tender, about 1 hour. (This is a great task to do ahead of time while getting other things done in your life.)
2. Shred the chicken on a cutting board and set aside.
3. In a Dutch oven or large covered frying pan, simmer the peppers in 1/2 cup water for 15 minutes. Add shredded chicken and keep on low heat.
4. In a small bowl, use a whisk to stir together all the sauce ingredients except the almonds. Pour the sauce over the chicken and pepper mixture and simmer the combination, covered, for ten minutes.
5. Serve over rice and, if desired, add the almonds on top for non-braces eaters.

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Recipe Summary

Main Dish
This is a wonderfully tender stir-fry to serve with white or brown rice. It may convince you to keep diced peppers (green, red, yellow and orange) in your freezer for spur-of-the-moment use. The sauce also uses "from the cup- board" ingredients, though if you're out of sherry, don't worry - it will still be very tasty.

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Moroccan Sweet-Pepper Chicken Recipe