Chicken Piccata Recipe
Ingredients
| Artichoke hearts | 1 Can (10oz), quartered | |
| 1/2 cup fat-free, less-sodium chicken broth | ||
| Lemon juice | 1/3 Cup (16 tbs) | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Boneless chicken breast | 4 | |
Directions
1. Combine 1 tablespoon soy sauce, wine, and chicken in a zip-top plastic bag,- seal. Marinate in refrigerator at least 1 hour, turning occasionally.
2. Combine 2 tablespoons soy sauce, water, sugar, vinegar, and cornstarch in a small bowl.
3. Heat oil in a wok or large nonstick skillet over medium-high heat. Add chile peppers,- stir-fry 1 minute. Add chicken mixture,- stir-fry 3 minutes. Add green onions, ginger, and garlic,- stir-fry 1 minute. Add cornstarch mixture and peanuts,- bring to a boil. Cook 1 minute, stirring constantly.
2. Combine 2 tablespoons soy sauce, water, sugar, vinegar, and cornstarch in a small bowl.
3. Heat oil in a wok or large nonstick skillet over medium-high heat. Add chile peppers,- stir-fry 1 minute. Add chicken mixture,- stir-fry 3 minutes. Add green onions, ginger, and garlic,- stir-fry 1 minute. Add cornstarch mixture and peanuts,- bring to a boil. Cook 1 minute, stirring constantly.
Chef
