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Chicken and Vegetable Sauté
This is the Chicken and Vegetable Sauté recipe.
- Prep: 15 min
- Cooking: 10 min
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Ingredients
- 2 whole boneless, skinless, chicken breasts
- 3 tbsp (45 mL) soy sauce
- 3 tbsp (45 mL) corn starch
- 1 tsp (5 mL) grated fresh ginger root (optional)
- 1 tsp (5 mL) sugar
- 1 or 2 cloves garlic minced
- 1/4 tsp (1 mL) crushed dried red pepper
- 1 1/2 cups (375 mL) water
- 5 tbsp (75 mL) butter
- 2 cups (500 mL) thinly-sliced carrots
- 1 onion chunked, separated
- 2 bell peppers cut in 1/4 inch (6 mm) strips, halved
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Preparation
Cut chicken into thin narrow strips.
Combine 2 tbsp (30 mL) of the soy sauce, 1 tbsp (15 mL) of the corn starch, ginger, sugar and garlic in small bowl. Add chicken; toss to coat; set aside.
Blend remaining 2 tbsp (30 mL) corn starch, remaining 1 tbsp (15 mL) soy sauce and dried red pepper. Stir in water; set aside.
Melt 3 tbsp (45 mL) of the butter in large frypan or wok with non-stick finish over high heat until foamy. Add chicken and stir-fry 2 minutes or until chicken is cooked; remove from pan. Melt remaining 2 tbsp (30 mL) butter in same pan on high heat. Add carrots and onion; stir-fry 3 minutes. Add peppers; stir-fry 2 minutes. Stir in chicken and soy sauce mixture. Cook and stir until sauce boils and thickens. Serve with hot cooked buttered rice.
Tips
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Nutritional information
Per servingEnergy: | 315 Calories |
Protein: | 17 g |
Carbohydrate: | 28 g |
Fat: | 16 g |
(% DV*) | |
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Calcium: | 5 % / 59 mg |