Chicken Chutney Stir Fry
|Vegetable oil||1 Tablespoon|
|Boneless skinless chicken breast halves||3 , cut into 1-inch pieces|
|Carrots||2 , thinly sliced|
|Red bell pepper||1⁄2 Medium, cut into thin strips|
|Soy sauce||1 Tablespoon|
|Chutney||1⁄2 Cup (8 tbs)|
|Pea pods||6 Ounce|
|Chopped peanuts||1⁄4 Cup (4 tbs)|
Heat oil in 10-inch skillet or wok until hot.
Add chicken, carrots and bell pepper.
Stir-fry over medium-high heat 5 to 7 minutes or until chicken is white.
Mix cornstarch, soy sauce and chutney.
Stir into chicken mixture.
Cook and stir over medium heat until slightly thickened.
Stir in pea pods; heat until hot.