This was a little higher in calories than I normally like to make but then I realized that I didnt really need to serve a side with it because it is a rather heavy dish. It's called a stir fry but, the potatoes turned it into more of a stew. Still delicious, though. And a little more time consuming than usual for a weeknight dinner but, worth it.
Yields 4 servings.
Recipe from BHG via Recipe dot com email.
323 calories per serving.
INGREDIENTS
4 medium potatoes, cut into 3/4 in pieces
4 medium carrots, thinly sliced
12 oz skinless, boneless chicken breasts
3/4 c water
1 tsp cornstarch
1 tsp chicken bouillon granules
1 tsp thyme, crushed
1/2 tsp salt
1/8 tsp pepper
1 tbsp canola oil
1 lg onion, chopped
3 tbsp parsley
DIRECTIONS
In a medium saucepan, precook potatoes & carrots, covered for 10 minutes.
Drain & set aside.
Cut chicken into bite-size strips & set aside.
For sauce, in a small bowl, stir together water, cornstarch, bouillon granules, thyme, salt, & pepper; set aside.
Pour canola oil into a large skillet.
Preheat over medium-high heat & stir fry onions for 2 minutes.
Add chicken to skillet & stir fry for 2 - 3 minutes.
Push chicken to the center of the skillet.
Stir sauce & add to the center of the skillet.
Cook & stir until thick & bubbly..
Add potatoes & carrots & stir together until all ingredients are coated.
Cover & cook for 2 more minutes.
Stir in parsley & serve.
