Chicken salsa stirfry
Servings Size: 1
Chicken breast piece, Thawed and cubed, seasoned with Ms. Dash
1 cup green bell pepper slices
1 small yellow onion
1 carrot diced
2 celery stalks diced
2 Tbsp Salsa (low sugar)
In a small skillet, add bell peppers, onion, carrots, and celery. Lightly salt (less than a tsp. To pull out the moisture in the veggies. Cook until the onions are starting to turn translucent. Add the seasoned cut chicken. Cook on med/high heat. When it starts to stick, add water to deglaze the pan and help cook the chicken. The amount of water is a personal decision. I used about ¼ a cup at first, then it evaporated and I added another ¼ of a cup. By the time that one almost evaporated the chicken was fully cooked, the veggies were softer and I then added my salsa. Cooked a little more reducing the liquid (which also concentrates the flavor). Then served. This would be good in romaine lettuce leaves as tacos. But I just ate it as a stir-fry. No rice, no noodles. Just veggies and meat. It was spicy and delicious
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