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    Chicken: Chicken & Pear Skillet Supper


    Source of Recipe


    adapted, from vitacost.com

    List of Ingredients




    1 can canned pears in juice
    12 oz. boneless, skinless chicken breast, 1/4-inch thick
    (1 Tbsp vegetable oil - may wish to substitute cooking spray or broth for this step)
    3 cups mixed vegetables such as onions, red and green peppers, celery, bok choy, carrots

    2 cloves garlic, minced
    1/4 cup dry white wine
    2 Tbsp low sodium soy sauce
    2 Tbsp cornstarch (or use oat flour or arrowroot to thicken)
    1/2 tsp dried, crushed thyme

    Recipe



    In a small saucepan, add carrots to 1/4 cup boiling water. Simmer about 2 minutes until carrots are crisp-tender. Set them aside.

    Drain pears; reserve 1/2 cup liquid.

    Cut chicken into 2-inch strips. Heat a 10-inch skillet or wok and spray with cooking spray or use broth for sautee step; quickly brown chicken over high heat. Remove chicken from skillet and set aside.

    Sauté vegetables (including carrots) and garlic until crisp-tender, being careful not to burn garlic.

    Return chicken to the pan. Combine reserved liquid, wine, soy sauce, cornstarch and thyme; mix well. pour mixture into skillet and stir-fry until sauce thickens. Add pears and gently stir-fry 1–2 minutes until pears are thoroughly heated.

    Serve over cooked white rice.

 

 

 

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