Chicken Vegetable SautéAdd To My Recipes
2 hours 5 minutes
2 pounds chicken cutlets
1/2 red pepper, thinly sliced
1/2 orange pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1/2 green pepper, thinly sliced
1/2 small knob celery, diced
1 onion, diced
Glicks Cottonseed Oil, for frying
6 tablespoons white wine
2 teaspoons Gefen Table Salt
dash black pepper
dash basil (optional)
2 teaspoons Gefen Garlic Powder
2 teaspoons sugar
Chicken Vegetable Sauté
Cut chicken into nugget-size pieces and place in food storage bag. Place vegetables into a separate food storage bag.
Mix together marinade ingredients and divide between chicken and vegetables. Marinate for two hours.
Heat oil in a large frying pan. Fry chicken until crisp, three to five minutes per side; remove from pan.
In same pan sauté vegetables until soft. Add chicken to vegetables and mix; sauté for another five minutes.
Note: This recipe provided with permission from kosher.com
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.