1 1/2 cups water
1 1/2 tablespoons soy sauce
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 tablespoon liquid smoke flavoring
1/2 teaspoon poultry seasoning
1/2 teaspoon minced garlic
1 tablespoon green onions, sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 spaghetti sauce
In a large saucepan, bring water to a boil. Reduce heat to low, cover and simmer 35 minutes.
Remove chicken from water and completely cool.
Stir soy sauce, oil, chicken, cornstarch, oil, broth, chicken and cornstarch into saucepan. Heat to boiling. Reduce heat to medium-low, cover and simmer 15 minutes.
Add chicken and cook, stirring occasionally, for 5 minutes, or until chicken is no longer pink. Return chicken to saucepan, reduce heat to low and simmer for 10 minutes.
Stir poultry seasoning and garlic into broth mixture and add to broth mixture. Stir chicken to remaining liquid, reduce heat to low and simmer 20 minutes.
Add chicken breasts, bell peppers and spaghetti sauce and mix well. Return chicken to pot over low heat, cover and simmer over low heat, stirring occasionally, for 30 minutes, or until chicken is no longer pink. Serve over rice.
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