member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Stella      

Recipe Categories:

    Chicken and Pear Skillet Supper


    Source of Recipe


    vitacost.com

    List of Ingredients




    1 can (16 oz. or 455g) canned pears in juice or light syrup

    12 oz. (340g) boneless, skinless chicken breast, 1/4-inch (0.5cm) thick

    1 Tbsp (15mL) vegetable oil

    3 cups (450g) mixed vegetables such as onions, red and green peppers, celery, bok choy, carrots

    2 cloves garlic, minced

    1/4 cup (60mL) dry white wine

    2 Tbsp (30mL) soy sauce

    2 Tbsp (15g) cornstarch

    1/2 tsp (1g) dried, crushed thyme

    Recipe



    In a small saucepan, add carrots to 1/4 cup (60mL) boiling water. Simmer about 2 minutes until carrots are crisp-tender. Set them aside.

    Drain pears; reserve 1/2 cup (120mL) liquid.

    Cut chicken into 2-inch (5cm) strips. Heat oil in a 10-inch (25cm) skillet or wok; 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.

    SERVES 4

    Recipe courtesy of Pacific Northwest Canned Pears

    Nutrition Facts
    Calories: 278
    Fat: 8g
    Cholesterol: 49mg
    Carbohydrate: 27g
    Protein: 22g
    Fiber: 4g
    Sodium: 730mg
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â