Bitsys Kitchen. Pepper Chicken

Pepper Chicken
1 3- to 3-1/2-pound cut-up broiler fryer chicken 1/4 cup reduced sodium soy sauce 1 Tbsp. water 1/2 tsp. garlic powder or 1 clove garlic, finely chopped	1 (8 oz.) can sliced water chestnuts, drained 1 medium green bell pepper, cut into 1 inch pieces 2 tsp. cornstarch 2 Tbsp. water

Remove skin and fat from chicken pieces. Place chicken in nonstick Dutch oven or 12 inch skillet.

Mix soy sauce, 1 tablespoon water and the garlic powder; pour over chicken. Heat chicken and soy sauce mixture to boiling; reduce heat. Cover and simmer 50 minutes.

Stir in water chestnuts and bell pepper. Cover and simmer 5 to 10 minutes or until juices of chicken run clear. Remove chicken; keep warm.

Mix cornstarch and 2 tablespoons water; stir into liquid in Dutch oven. Heat to boiling, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve chicken with sauce.

6 servings