Here’s another braces-friendly recipe for
Moroccan Sweet-Pepper Chicken- yes, it’s just as tasty as it sounds!
MOROCCAN SWEET-PEPPER CHICKEN
Ingredients:
3 boneless chicken breast halves, boiled
3 cups (fresh or frozen, unthawed) sweet peppers, diced (any color)
For the sauce:
1/3 cup orange juice
¼ cup soy sauce
¼ teaspoon ginger
1 Tablespoon sherry
1 Tablespoon vinegar
1 Tablespoon cornstarch
(Optional: ¼ cup sliced almonds)
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.) Shred the chicken on a cutting board and set aside.
In a Dutch oven or large covered frying pan, simmer the peppers in ½ cup water for 15 minutes. Add shredded chicken and keep on low heat.
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 10 minutes. Serve over rice and, if desired, add the almonds on top for non-braces eaters. This recipe makes 6 to 8 servings.
(From The Braces Cookbook by Pamela and Brenda Waterman)
Enjoy!
