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Sautée of chicken and vegetables: Submitted by: Johanne | Date Added: 8 Jan 2011
Listed in: Poultry / Poultry - Chicken

1 pound boneless chicken breasts, skinned
3 tbsp. tablespoon soy sauce, divided
3 tbsp. tablespoons cornstarch, divided
1 tsp. teaspoon grated fresh ginger (optional)
1 tsp. teaspoon sugar
1-2 cloves garlic, minced
1 / 4 teaspoon of. teaspoon hot pepper flakes
1 1 / 2 cup water
5 tbsp. tablespoons butter, divided
2 cups thinly sliced carrots
1 onion, cut into chunks
1 red pepper, sliced, then cut each slice into two
1 green pepper, sliced, then cut each slice into two
Hot cooked rice

Cooking Instructions

Cut chicken into thin strips.

In a medium bowl, combine 2 tbsp. tablespoon soy sauce, 1 tsp. tablespoon cornstarch, ginger, if desired, sugar and garlic. Add the chicken mixture and toss to coat in the set aside.

Mix remaining cornstarch with the remaining soy sauce and pepper. Stir water and reserve.

In a large skillet, melt 3 tablespoons. tablespoons butter over high heat. Sauté chicken 2 minutes, or until it is cooked, remove from pan.

In the same skillet, melt remaining butter over high heat. Sauté carrots and onion 3 minutes. Add peppers, sauté 2 minutes. Return chicken to skillet and add the soy sauce mixture. Cook over medium heat, stirring constantly, until mixture boils and thickens. Serve with rice.

Makes 4 servings

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Sautée of chicken and vegetables
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