Warm Chicken And Potato Salad Recipe
Ingredients
| Chicken cutlet | 3 Ounce, cut into cubes | |
| Cornstarch | 1 Teaspoon | |
| Vegetable oil | 1 Teaspoon | |
| Onion | 1/4 Cup (16 tbs), diced | |
| Green bell pepper | 1/4 Cup (16 tbs), cut into strips | |
| Canned ready to serve low sodium chicken broth - 1/2 cup | ||
| Cooked small red potatoes - 1/4 pound, cut into quarters | ||
| Apple cider vinegar | 1 Tablespoon | |
| Granulated Sugar | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
Directions
MAKING
1.Dredge chicken in corn starch and place on wax paper. Keep aside.
2. Take a 9 inch non stick skillet and heat oil in it.
3.Add in the chicken and cook on medium heat for about 3 minutes, with frequent stirring, until chicken is browned on all sides.
4.Add in bell pepper, onion and stir cook until tender but crisp. This would take only 2 minutes.
5.Now add in the broth and let the mixture boil.
6. Let simmer over reduced heat for 5 minutes until potatoes are completely heated.
SERVING
7.Serve hot.
1.Dredge chicken in corn starch and place on wax paper. Keep aside.
2. Take a 9 inch non stick skillet and heat oil in it.
3.Add in the chicken and cook on medium heat for about 3 minutes, with frequent stirring, until chicken is browned on all sides.
4.Add in bell pepper, onion and stir cook until tender but crisp. This would take only 2 minutes.
5.Now add in the broth and let the mixture boil.
6. Let simmer over reduced heat for 5 minutes until potatoes are completely heated.
SERVING
7.Serve hot.
Chef
