2 ea Chicken breasts, sliced strips
1/2 c Julienned green bell pepper
1/2 c Chopped celery
1/2 c Sliced onion
1 ts Chile powder
1/2 tb Dried thyme
1/4 ts Black pepper
1 1/2 c Cooked rice
1 ea Can diced tomatoes, 15oz
1 ts Oil (olive, canola)
2 ts Corn starch (optional)
4 ea Cloves garlic, minced
This simple skillet dinner assembles quickly and cooks in 30 minutes.
Brown chicken until tender in oil and set aside.
Add garlic to pan with onions and stir to release aroma. Add
rest to skillet making a slurry with a little water of the cornstarch.
Cook at simmer for 30 minutes then add chicken back in to reheat.
Serve over hot rice.
Want more heat? Hot sauce or Chile peppers are often added.
From the VB kitchen of: xxcarol on 15Apr2024
MMMMM
That's the pre version but celery is rare here. Neither Don nor i are very
impressed with celery. We'll use white stem from mature bok choy in it's
place. I'ss add a lot of cloud ear mushrooms too as they need using up.
