Reader's Digest Live Longer Chicken Primavera |
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Prep Time: 35 Minutes Cook Time: 18 Minutes |
Ready In: 53 Minutes Servings: 4 |
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You can make this stir fried dish in minutes. TO save even more time, prepare the veggies while the chicken is marinates. Ingredients:
1/4 cup plain low-fat yogurt |
1/2 teaspoon garlic (chopped) |
3/4 teaspoon dill weed |
1 lb chicken cutlet (cut into strips) |
1/2 teaspoon cornstarch |
1/4 teaspoon salt |
2 teaspoons olive oil |
1 small yellow onion (chopped) |
2 small yellow squash (cut into strips) or 2 small zucchini (cut into strips) |
1 1/2 cups sugar snap peas (trimmed) |
1 cup cherry tomatoes |
Directions:
1. IN a medium bowl, combine the yogurt, garlic, & 1/4tsp of the dill weed. Add the chicken & let marinate 20 minutes.
2. Heat a 12 nonstick skillet over moderate heat. Add the chicken & marinade & cook, stirring, for 5 minutes or until chicken is no longer pink.
3. Using a slotted spoon, transfer the chicken to a plate & keep warm. Spoon 1/4C of the marinade into a small bowl; stir in the cornstarch & salt until dissolved. Wipe out the skillet, discarding any remaining marinade.
4. Add the oil to the skillet & heat over moderate heat. Add the onion, squash, & remaining 1/2tsp of dill weed. Cover and cook, stirring occasionally, for 8mins or until the veggies are crisp tender. Add the sugar snap peas and tomatoes & cook 3 minutes more until the peas are tender crisp.
5. Stir in the chicken & cornstarch mixture, bring the liquid to a boil and cook for 1 minute or until the sauce has thickened and the chicken is heated through. Serve warm with steamed rice, or serve chilled as a main-dish salad.
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