This is a quick simple recipe I made that was in my Easy Chicken Dishes cookbook from Canadian Living. It was so full of flavor.
2 tbsp. vegetable oil
1 onion, sliced
1 clove garlic, minced (I added more)
1/2 of each -- red, green and yellow peppers
2 boneless chicken breasts, cut in 2" strips
3/4 cup of frozen corn
3 tbsp. ketchup or chili sauce
1/2 tsp. chili powder
pinch of salt and pepper
2 tbsp. parsley
In a large skillet (I used our wok), heat oil over high heat; cook onion, garlic and peppers for about 2 minutes or until tender. Using a slotted spoon, transfer to a dish and set aside.
Add chicken to the skillet and cook for 2 to 4 minutes or until lightly browned and no longer pink inside. Add corn, ketchup, 1 tbsp. water and chili powder; cook until heated through. Stir in onion mixture, salt and pepper. Spoon into serving dish; sprinkle with parsley. Serve with low fat sour cream and corn chips.
2 tbsp. vegetable oil
1 onion, sliced
1 clove garlic, minced (I added more)
1/2 of each -- red, green and yellow peppers
2 boneless chicken breasts, cut in 2" strips
3/4 cup of frozen corn
3 tbsp. ketchup or chili sauce
1/2 tsp. chili powder
pinch of salt and pepper
2 tbsp. parsley
In a large skillet (I used our wok), heat oil over high heat; cook onion, garlic and peppers for about 2 minutes or until tender. Using a slotted spoon, transfer to a dish and set aside.
Add chicken to the skillet and cook for 2 to 4 minutes or until lightly browned and no longer pink inside. Add corn, ketchup, 1 tbsp. water and chili powder; cook until heated through. Stir in onion mixture, salt and pepper. Spoon into serving dish; sprinkle with parsley. Serve with low fat sour cream and corn chips.
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