Pepper Chicken

A reader submitted this recipe to Family Circle magazine as a family favorite.  She revised a classic pepper steak recipe by swapping steak with chicken. Soy sauce and ketchup may sound a bit odd but somehow it works.

2 tbsp vegetable oil
1 pound boneless, skinless chicken breasts or tenders, cut into 1-inch pieces
½ cup ketchup
3 tbsp light soy sauce
⅛ tsp black pepper
2 tbsp all-purpose flour
1 large onion, halved and cut into thin slices
2 green peppers, seeded, cored and cut into thin slices
1 can (4 ounces) sliced mushrooms, drained*
Cooked white rice for serving

Heat oil in a large skillet over medium-high heat. Add chicken; cook for 5 minutes stirring occasionally.

In a medium-size bowl, whisk 1 cup water, ketchup, soy sauce and pepper; gradually whisk in the flour.

Remove chicken from skillet.  Stir in the water-ketchup mixture and bring to a boil; add chicken  and the onion.  Reduce heat to a simmer and cook, covered, for 20 minutes, stirring occasionally.

Add peppers and mushrooms and simmer, covered for 15 more minutes, stirring occasionally. Serve with rice.

*I don’t include the mushrooms and would use fresh mushrooms if I ever chose to add them.