Chicken Chutney Stir Fry Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| 3 skinless boneless chicken breast halves cut into 1-inch pieces | ||
| Carrots | 2 , thinly sliced | |
| Red bell pepper | 1/2 Medium, cut into thin strips | |
| Cornstarch | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Chutney | 1/2 Cup (16 tbs) | |
| 6 ounces pea pods | ||
| Peanuts | 1/4 Cup (16 tbs), chopped | |
Directions
Heat oil in 10-inch skillet or wok until hot.
Add chicken, carrots and bell pepper.
Stir-fry over medium-high heat 5 to 7 minutes or until chicken is white.
Mix cornstarch, soy sauce and chutney.
Stir into chicken mixture.
Cook and stir over medium heat until slightly thickened.
Stir in pea pods; heat until hot.
Add chicken, carrots and bell pepper.
Stir-fry over medium-high heat 5 to 7 minutes or until chicken is white.
Mix cornstarch, soy sauce and chutney.
Stir into chicken mixture.
Cook and stir over medium heat until slightly thickened.
Stir in pea pods; heat until hot.
Chef
