Chicken Pepper Steak

Prep Time: 15 min. | Cook Time 35 min. 

1 1/2lb thin-sliced chicken breasts 
1 tbsp paprika 
3 tsp salt
1 tsp black pepper
1/2 tsp ground cayenne
2 tbsp butter 
2 garlic cloves, minced
1 1/2 cups chicken broth
1 yellow onion, sliced 
2 green peppers, sliced (if you'd like to add a little visual interest use 1 red pepper and 1 green pepper)

2 tbsp cornstarch 
1/4 cup water  (room temperature)
1/4 cup soy sauce
1 tbsp Worcestershire sauce
1 capful of distilled white vinegar

3 cups cooked rice 

Directions 
1. While the rice is cooking according to package directions, melt the butter in a large skillet over medium heat
2. Once the butter is melted, add in the garlic and stir for one to two minutes to release flavor
3. Add the chicken & season with the paprika, salt, black pepper & cayenne. Continue to stir and cook just until chicken is no longer pink.
4. Add broth and simmer covered for 10 minutes 
5. Stir in onions and green peppers, cover and continue to simmer for 10 more minutes 
6. In a bowl, desolve the cornstarch into the water and then add the Worcestershire, soy sauce & vinegar and stir into meat mixture
7.  Continue stirring for about 2 minutes or until the sauce has thickened
8. Serve over rice