Warm Chicken And Potato Salad
|Chicken cutlet||3 Ounce, cut into cubes|
|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|
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.