Chicken With Veggies in Sour Cream Sauce |
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Prep Time: 16 Minutes Cook Time: 0 Minutes |
Ready In: 16 Minutes Servings: 4 |
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A different slant on a stir fry. Add some red pepper flakes for a little heat. From a food blog with modifications. Ingredients:
1 tablespoon olive oil |
3 boneless chicken breasts, sliced into strips |
2 teaspoons garlic, minced |
1/4 cup cashews, chopped |
1 small red bell pepper, cut into strips |
1 cup snow peas |
1/2 cup chicken broth |
1/2 cup sour cream |
1 tablespoon dijon mustard |
1 tablespoon honey |
Directions:
1. In a large cast iron skillet or wok, heat oil over medium-high.
2. Add chicken and garlic - cook for about 4 minutes.
3. Add cashews, bell pepper and snow peas - cook until tender, about 2 minutes.
4. Add chicken broth, reduce heat and simmer for 8-10 minutes or until chicken is cooked through.
5. Move chicken and vegetables (keep any liquid in pan) to a bowl and keep warm.
6. Whisk in sour cream, Dijon and honey to juices in skillet and heat only until warmed through.
7. Pour sauce over chicken mixture and toss to combine.
8. Serve over rice, noodles or mashed potatoes.
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