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1/2 small red bell pepper -- chopped
2 tbs white vinegar
red pepper flakes -- to taste
1 package artificial sweetener
2 chicken breast -- boneless, skinless
Mung bean sprouts
How To Prepare:
Puree red pepper with vinegar in blender. Pour into saucepan. Add red pepper. Bring to a boil. Reduce heat and simmer three minutes. Remove from heat and let cool. Once cool, add sweetner. Cut chicken breasts into strip and stir fry until brown. Cover with sauce. Serve on bed of shredded lettuce and mung bean sprouts.
Carbs per serving - include all nutritional information if known: