Chicken And Corn Saute Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 , thinly sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Half sweet red or green pepper, thinly sliced | ||
| 2 boneless skinless chicken breasts, cut in 1/2 inch strips | ||
| Corn | 3/4 Cup (16 tbs), thawed | |
| 3 tbsp ketchup or chili sauce 50 mL | ||
| Chili powder | 1/2 Teaspoon | |
| 2 tbsp chopped fresh coriander or parsley 25 mL | ||
| Pinch each salt and pepper | ||
| Pinch each salt and pepper | ||
Directions
In large heavy nonstick skillet, heat oil over high heat; cook onion, garlic and red pepper for about 2 minutes or until tender.
Using slotted spoon, transfer to dish and set aside.
Add chicken to skillet; cook for 2 to 4 minutes or until lightly browned and no longer pink inside.
Add corn, ketchup, 1 tbsp (15 mL) water and chili powder; cook until heated through.
Stir in onion mixture, salt and pepper.
Spoon into serving dish; sprinkle with coriander.
Using slotted spoon, transfer to dish and set aside.
Add chicken to skillet; cook for 2 to 4 minutes or until lightly browned and no longer pink inside.
Add corn, ketchup, 1 tbsp (15 mL) water and chili powder; cook until heated through.
Stir in onion mixture, salt and pepper.
Spoon into serving dish; sprinkle with coriander.
Chef
