Chicken and Pear Skillet Supper
Serves: 4
Calorie: 647, Proteins: 81 g, Total Fat: 9 g, Fiber: 15.80 g, Sugar 8 g.
Preparation
In a small saucepan, add carrots to 1/4 cup (60mL) boiling water.
Simmer about 2 minutes until carrots are crisp-tender. Set them aside.
Drain pears; reserve 1/2 cup (120mL) liquid.
Cut chicken into 2-inch (5cm) strips. Heat oil in a 10-inch (25cm)
skillet or wok; quickly brown chicken over high heat. Remove chicken from skillet and set
aside.
Sauté vegetables (including carrots) and garlic until
crisp-tender, being careful not to burn garlic.
Return chicken to the pan. Combine reserved liquid, wine, soy sauce,
cornstarch and thyme; mix well. pour mixture into skillet and stir-fry until sauce thickens.
Add pears and gently stir-fry 1–2 minutes until pears are thoroughly heated.
Serve over cooked white rice.