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Chicken and Pear Skillet Supper




Source of Recipe


rick


Recipe Introduction


servings 4
points 5.5


List of Ingredients




1 can (16 oz.) canned pears in juice or light syrup
12 oz. boneless, skinless chicken breast, 1/4-inch thick
1 Tbsp vegetable oil
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 soy sauce
2 Tbsp cornstarch
1/2 tsp 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.


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