2 boneless, skinless chicken breast halves
2 onions, sliced
1 medium green bell pepper, seeded and sliced
1 medium red bell pepper, seeded and sliced
1 medium yellow bell pepper, seeded and sliced
1 medium green bell pepper, seeded and sliced
2 large carrots, cut into 1 inch pieces
2 tablespoons vegetable oil
1 (28 ounce) can chicken broth
4 (4 ounce) cans chicken broth
Sprinkle chicken with cornstarch, and place in a single layer in a large heavy Dutch oven or large resealable plastic bag.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
To the chicken spread 1/2 pound of yellow pepper, 1/2 pound red bell pepper, 1/2 pound green bell pepper, 1/2 pound carrots. Fry in vegetable oil in a medium skillet until golden brown. Drain, and stir in chicken, mustard, oil and chicken broth. Fry for about 5 minutes. Serve with a platter of rice.
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