Ingredients
4 boneless skinless chicken breast halves (4 ounces each)2/3 cup water1/3 cup sugar1/4 cup cider vinegar1/4 cup reduced-sodium soy sauce1 medium sweet red pepper, cut into 1-inch pieces1 medium green pepper, cut into 1-inch pieces2 tablespoons cornstarch3 tablespoons cold waterHot cooked brown rice
Preparation
Place chicken in an 11x7-in. baking dish; set aside. In a small saucepan, bring the water, sugar, vinegar and soy sauce to a boil, stirring constantly. Add peppers; return to a boil. Combine cornstarch and cold water until smooth; gradually stir into pepper mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken.
Bake, uncovered, at 350° for 10-13 minutes on each side or until a thermometer reaches 170°. Serve with rice.
