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Warm Chicken And Potato Salad

Ingredients
  Chicken cutlet 3 Ounce, cut into cubes
  Cornstarch 1 Teaspoon
  Vegetable oil 1 Teaspoon
  Onion 1⁄4 Cup (4 tbs), diced
  Green bell pepper 1⁄4 Cup (4 tbs), cut into strips
  Canned low sodium chicken broth 1⁄2 Cup (8 tbs) (Ready To Serve)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Chicken
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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