Sunday, December 21, 2008

Chicken Pepper Stir Fry


1 (of each) small green, sweet red, and yellow pepper, julienned

1 medium onion quartered

2 garlic cloves, minced

4 Tbls. olive oil, divided

1 lb. boneless skinless chicken breasts, cubed

3/4 tsp. Cajun seasoning

1/3 c. packed brown sugar

2 tsp. cornstarch

1 Tbls. water

1 Tbls. lemon juice

1 Tbls. honey mustard

1 tsp. soy sauce

1 tsp. Worcestershire

Hot cooked rice


In a large skillet, stir-fry the peppers, onion and garlic in 2 tablespoons oil until crisp-tender. Remove and keep warm. In the same skillet, stir-fry the chicken and Cajun seasoning in remaining oil until juices run clear.

In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir for 1 minute. Serve with rice if desired.

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