Cat's Chix stir fry with pan sauce
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Cat's Chix stir fry with pan sauce calories by ingredient
Introduction
Serve over rice or noodles. Serve over rice or noodles.Number of Servings: 3
Ingredients
-
1.5 cupsPeppers, sweet, red, raw, sliced
1/2 Serrano Peppers (or other preference)
1 cup Chicken Broth (or 1 Tlbs chix base with water)
1 cup diced Onion
1 Tlbs black pepper
2 Tlbs flour
9 ounces boneless, skinless Chicken Breast
2 tlbs Canola Oil
Directions
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.