Chicken Chess with Pecans

Name: Chicken Chess with Pecans
Yield: 6
Ingredients: 6 boneless chicken breast fillets; Salt and black pepper to taste; 3 tablespoons of olive oil; 2 large bell peppers, one green and one red, cut into thick strips; 1 onion; 1/2 cup of toasted pecans; 1 tablespoon of soy sauce; 1/2 cup of ketchup; 1 tablespoon of cornstarch

1
6 boneless chicken breast fillets
2
Salt and black pepper to taste
3
3 tablespoons of olive oil
4
2 large bell peppers, one green and one red, cut into thick strips
5
1 onion
6
1/2 cup of toasted pecans
7
1 tablespoon of soy sauce
8
1/2 cup of ketchup
9
1 tablespoon of cornstarch

Ingredients

1
6 boneless chicken breast fillets
2
Salt and black pepper to taste
3
3 tablespoons of olive oil
4
2 large bell peppers, one green and one red, cut into thick strips
5
1 onion
6
1/2 cup of toasted pecans
7
1 tablespoon of soy sauce
8
1/2 cup of ketchup
9
1 tablespoon of cornstarch

Directions

1
Cut the chicken breast fillets into medium-sized cubes and season with salt and black pepper
2
Use a light hand with the salt, as the pecans are already salty
3
Heat the olive oil in a pan and fry the chicken cubes until they're golden brown
4
Add the bell peppers and onion cut into chunks and let them cook
5
Add the toasted pecans
6
Finally, dissolve the cornstarch in soy sauce and ketchup and mix with the chicken while it's still warm.