Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 md Skinless, boneless chicken 2 tb Balsamic vinegar
-breast halves (about 2 ts Brown sugar
-1 1/4 lb) Salad oil
1 Bunch green onions Green leaf lettuce for
5 md Carrots -garnish
2 Large red peppers 1/3 c Cashews
1/4 c Soy sauce

ABOUT 35 MINUTES BEFORE SERVING:

1. With knife held in slanting position, almost parallel to the
cutting surface, slice each chicken-breast half across width into
1/8-inch-thick slices. Cut green onions into 1-inch pieces. Thinly
slice carrots diagonally. Cut red peppers into 1 1/2-inch pieces. In
small bowl, stir soy sauce, balsamic vinegar, and brown sugar.

2. In nonstick 12-inch skillet over high heat, in 1 T hot salad oil,
cook chicken, stirring quickly and frequently, until chicken just
loses its pink color throughout. Remove chicken to bowl.

3. In same skillet over medium-high heat, in 1 more T hot salad oil,
cook carrots and red peppers 4 minutes, stirring frequently. Add
green onions; cook, stirring, until vegetables are tender-crisp,
adding additional salad oil if necessary.

4. Return chicken and any accumulated juices in bowl to skillet; stir
in soy-sauce mixture; cook 1 minute to heat through.

5. To serve, arrange lettuce leaves on platter. Spoon chicken mixture
over lettuce leaves; sprinkle with cashews.

Each serving: About 360 calories, IA g fat, 82 mg cholesterol,

Good Housekeeping/May'94/scanned fixed by DP GG

Browse by categories