4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 medium sweet orange pepper, sliced
1 medium sweet red pepper, sliced
1 tablespoon cornstarch
1/3 cup orange juice
2 tablespoons water
2 tablespoons lime juice
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon paprika
Dash pepper
Minced fresh basil, optional
Directions
Prepare rice according to package directions. Meanwhile, in a
large skillet over medium heat, cook chicken in oil for 4-5 minutes on
each side or until a meat thermometer reads 170°. Remove and keep warm.
In the same skillet, saute peppers until tender. In a small
bowl, combine the cornstarch, orange juice, water and lime juice until
smooth; stir in the honey, salt, paprika and pepper. Stir into the pan.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Return chicken to the pan; heat through. Serve with rice. Sprinkle with basil if desired. Yield: 4 servings.
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