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Chicken And Corn Saute

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Ingredients
  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
  Salt 1 Teaspoon
  Chopped fresh coriander/Chopped fresh parsley 25 Milliliter (2 Tablespoon)
  Pepper 1 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Quick

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