Chicken And Corn Saute Recipe
Ingredients
2 tbsp vegetable oil 25 mL
1 onion, thinly sliced
1 clove garlic, minced
Half sweet red or green pepper, thinly sliced
2 boneless skinless chicken breasts, cut in 1/2 inch strips
3/4 cup thawed or canned corn 175 mL
3 tbsp ketchup or chili sauce 50 mL
1/2 tsp chili powder 2 mL
Pinch each salt and pepper
2 tbsp chopped fresh coriander or parsley 25 mL
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.
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