Chicken And Corn Saute
|Vegetable oil||25 Milliliter (2 Tablespoon)|
|Onion||1 , thinly sliced|
|Garlic||1 Clove (5 gm), minced|
|Pepper||1⁄2 , thinly sliced (sweet red or green)|
|Sweet red pepper/Sweet green pepper||1⁄2 , thinly sliced|
|Boneless skinless chicken breasts||2 , cut in 1/2 inch strips|
|Boneless, skinless, chicken breasts||2 , cut in 1/2 inch strips|
|Corn||175 Milliliter, thawed or canned (3/4 Cup)|
|Corn||175 Milliliter (3/4 cup, thawed or canned)|
|Ketchup/Chili sauce||50 Milliliter (3 Tablespoon)|
|Chili powder||1⁄2 Teaspoon|
|Chopped fresh coriander/Chopped fresh parsley||25 Milliliter (2 Tablespoon)|
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.