1 Tbsp soy sauce
1/2 cup chutney
1 Tbsp vegetable oil
1 lb skinless boneless chicken breast halves, cut into 1-inch pieces
1 package (16 oz) frozen cauliflower, carrots and snap peas pods, thawed
Hot cooked rice or noodles, if desired
1/4 cup chopped peanuts
1. Mix cornstarch, soy sauce, and chutney.
2. Heat oil in 10-inch skillet or wok over medium-high heat. Add chicken and vegetables; stir-fry 5 to 7 minutes or until chicken is no longer pink in center.
3. Stir in chutney mixture. Cook over medium heat, stirring constantly, until slightly thickened. Serve over rice. Sprinkle with peanuts.
Source: Betty Crocker's Good and Easy Cookbook
Try #1 - March 1, 2011
This was yummy. I used fresh veggies (carrots, broccoli, snap peas, red pepper), which I think made it yummier. Of course, that took some of the "ease" out of this meal, but it was still relatively fast and easy.
No comments:
Post a Comment