Cat's Chix stir fry with pan sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1.5 cupsPeppers, sweet, red, raw, sliced1/2 Serrano Peppers (or other preference)1 cup Chicken Broth (or 1 Tlbs chix base with water)1 cup diced Onion1 Tlbs black pepper2 Tlbs flour9 ounces boneless, skinless Chicken Breast2 tlbs Canola Oil
Heat 1 Tlbs oil in skillet.
Quickly stir fry boneless, skinless chix breast to color but not cook through. Remove from pan and keep warm.
Add 1 Tlbs oil if needed and brown the onion, peppers.
Toss the browned onion and pepper with the flour and pepper to coat. Add in the chix broth to make a pan sauce. (You can use a Tlbs of chix base and water.)
Add back in the chix and let fully cook.
Number of Servings: 3
Recipe submitted by SparkPeople user NOTFATCAT.
Quickly stir fry boneless, skinless chix breast to color but not cook through. Remove from pan and keep warm.
Add 1 Tlbs oil if needed and brown the onion, peppers.
Toss the browned onion and pepper with the flour and pepper to coat. Add in the chix broth to make a pan sauce. (You can use a Tlbs of chix base and water.)
Add back in the chix and let fully cook.
Number of Servings: 3
Recipe submitted by SparkPeople user NOTFATCAT.
Nutritional Info Amount Per Serving
- Calories: 251.8
- Total Fat: 11.0 g
- Cholesterol: 50.9 mg
- Sodium: 379.3 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 3.0 g
- Protein: 22.3 g
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