Recipe by TIARA BRYANT-STOWE
"Chicken breast simmered with onion, bell pepper, tomatoes, soy sauce, and spices to be served with a rich, pepper steak style gravy. If you like the taste of pepper steak but really don't enjoy red meat, try it with chicken!"
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boneless, skinless chicken breasts
soy sauce, divided
onion, cut into long slices
2 1/2 cups
green bell pepper, sliced
roma (plum) tomatoes, seeded and chopped
This recipe is great! We loved the flavor. To make it better, we added more than the amount of veggies required (my husband and I love veggies). To make it easier to eat we cut the chicken into bite size pieces before cooking. Fabulous recipe. A must try!
Meh, about sums it up. I thought it was too bland. It was much thinner than I would have liked and I wish I had increased the corn starch by a TBS. I was wanting a pepper steak but with chicken and this tasted little like pepper steak to me. I won't be making it again.
I thought this was wonderful!!! I've never made pepper steak, much less chicken pepper steak, but it was fantastic. I took the suggestion of others and only used 1 cup of water, and it made plenty of gravy (which tasted great on my garlic mashed potatoes). I also simmered it for about 30 minutes, which made the chicken very tender. This will definitely be a keeper in my kitchen. Thanks for the great recipe!
My family really enjoyed this chicken dish. Alot of flavorfull gravy... I used about 21/2 lbs of boneless chicken breast and since they were thick I cut them in half length wise and sprinkled each piece with the onion powder and seasoned salt instead of tsp measure, also used 14 oz can of stewed tomatoes istead of fresh plum tomatoes. I didn't increase any of the other ingredents. Made 1 lb of bow tie noodles and poured chicken mixture over noodles. I will most definitely save this to my recipe box to make again.
After reading the reviews we used 1/2 cup of green pepper and 1/2 cup of red pepper. Scaled back on the soy sauce used lite soy sauce. Replaced water with chicken broth and added about 1/3 cup of white wine. We did add some cornstarch with water to make sauce thicker. Turned out great. Thanks for the post.
Thanks Tiara for a fabulous dish Hubby loved it and it will now be served instead of pepper steak (red meat and I have a problem ) I served this overmy basmati rice and took it to work for lunch the next day... Had to write out recipe for co-worker Will hopefully post pic when I make it next time once again thanks for the great recipe
This was really good and really easy. Took about 20 minutes including prep and cleanup and was very satisfying. I had it with a baked potato topped with greek yogurt, which made a very easy and very tasty meal.
Excellent flavor and easy to prepair. Will definately make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Pepper Steak
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 248
** Calories from Fat: 67
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