Cilantro or parsley Chicken with red beans
If you choose to serve this spicy chicken main dish over rice, instead of cabbage, add 1-1/2 starch exchanges per serving.
1 teaspoon olive oil
1 1/2 kilo skinless, boneless chicken breast halves, cut into pieces
2 teaspoons soy sauce
1 teaspoon vinegar
1/2 teaspoon sesame oil
Dash crushed red pepper
3/4 cup fresh cilantro or parsley leaves
2 cups finely shredded Chinese cabbage
2 tablespoons -red beans
1. In a medium nonstick skillet heat cooking oil over medium-high heat. Add chicken to skillet. Cook and stir for 3 to 4 minutes or until chicken is no longer pink.
2. Add soy sauce, vinegar, sesame oil, and crushed red pepper. Cook and stir for 1 minute more. Remove from heat. Stir in cilantro or parsley.
3. Spoon chicken mixture over cabbage or rice and sprinkle with beans. Serve immediately. Makes 4 servings.
MAY THE FORCE BE WITH YOU
Copyright © Demetrios the Traveler
(Brexians lair)
1 teaspoon olive oil
1 1/2 kilo skinless, boneless chicken breast halves, cut into pieces
2 teaspoons soy sauce
1 teaspoon vinegar
1/2 teaspoon sesame oil
Dash crushed red pepper
3/4 cup fresh cilantro or parsley leaves
2 cups finely shredded Chinese cabbage
2 tablespoons -red beans
1. In a medium nonstick skillet heat cooking oil over medium-high heat. Add chicken to skillet. Cook and stir for 3 to 4 minutes or until chicken is no longer pink.
2. Add soy sauce, vinegar, sesame oil, and crushed red pepper. Cook and stir for 1 minute more. Remove from heat. Stir in cilantro or parsley.
3. Spoon chicken mixture over cabbage or rice and sprinkle with beans. Serve immediately. Makes 4 servings.
(Brexians lair)
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