Easy chinese chicken & vegetables - gh_9405

Yield: 4 servings

Measure Ingredient
4 mediums Skinless, boneless chicken breast halves (about 1 1/4 lb)
1 \N Bunch green onions
5 mediums Carrots
2 \N Large red peppers
¼ cup Soy sauce
2 tablespoons Balsamic vinegar
2 teaspoons Brown sugar
\N \N Salad oil
\N \N Green leaf lettuce for garnish
⅓ cup Cashews

ABOUT 35 MINUTES BEFORE SERVING: 1. With knife held in slanting position, almost parallel to the cutting surface, slice each chicken-breast half across width into ⅛-inch-thick slices. Cut green onions into 1-inch pieces. Thinly slice carrots diagonally. Cut red peppers into 1½-inch pieces. In small bowl, stir soy sauce, balsamic vinegar, and brown sugar.

2. In nonstick 12-inch skillet over high heat, in 1 T hot salad oil, cook chicken, stirring quickly and frequently, until chicken just loses its pink color throughout. Remove chicken to bowl.

3. In same skillet over medium-high heat, in 1 more T hot salad oil, cook carrots and red peppers 4 minutes, stirring frequently. Add green onions; cook, stirring, until vegetables are tender-crisp, adding additional salad oil if necessary.

4. Return chicken and any accumulated juices in bowl to skillet; stir in soy-sauce mixture; cook 1 minute to heat through.

5. To serve, arrange lettuce leaves on platter. Spoon chicken mixture over lettuce leaves; sprinkle with cashews.

Each serving: About 360 calories, IA g fat, 82 mg cholesterol, Good Housekeeping/May'94/scanned & fixed by DP & GG

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