Chicken Supreme with Coriander
This is the Chicken Supreme with Coriander recipe.
- Prep: 10 min
- Cooking: 7 min
- Refrigeration: 3 h
Ingredients
- 11 1/2 oz (350 g) boneless skinless chicken breasts cut in strips
- 1 tsp (5 mL) ground coriander
- 1 tbsp (15 mL) grated fresh ginger
- 1/4 cup (60 mL) oyster sauce
- 1/4 cup (60 mL) balsamic vinegar
- 2 tbsp (30 mL) butter
- 1 red bell pepper cut in julienne
- 1 small onion finely chopped
- 2 garlic cloves finely chopped
- 1 zucchini cut in julienne
- 1/2 tsp (2 mL) crushed hot pepper
- 1 cup (250 mL) vegetable broth
- 1/3 cup (80 mL) 10 % cream
- 1 tsp (5 mL) cornstarch
- Salt and pepper to taste
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Preparation
In bowl, combine chicken strips with coriander, ginger, oyster sauce and balsamic vinegar. Mix well, cover and refrigerate for 3 hours.
In large skillet or wok, sauté chicken strips in butter for 3 minutes over high heat. Add all 4 vegetables and hot pepper. Continue cooking for 2 to 3 minutes over medium heat.
Stir in vegetable broth, cream and cornstarch, diluted in cold water. Season with salt and pepper to taste. Cook for 30 seconds while stirring.
Serve with rice or wheat noodles.
Tips
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Nutritional information
Per serving| Energy: | 214 Calories |
| Protein: | 22 g |
| Carbohydrate: | 10 g |
| Fat: | 10 g |
| (% DV*) | |
|---|---|
| Calcium: | 5 % / 54 mg |
