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Chicken Kiwi

August 6, 2014

While I was at my friend’s house, my mom decided to try a new recipe.  When I got home, I ate some and thought it was good.  My mom and dad liked it, too.  This came from Georgia on My Mind.  (Kevin Wilson)

1 1/2 lb. chicken breasts, skinned, boned and sliced into chunks

2 Tbsp. vegetable oil (divided in half)

1 medium onion, cut and diced

1 c. carrots, thinly sliced

1 (14 oz) can reduced sodium chicken broth

4 tsp. cornstarch

1/4 tsp. sea salt

1/2 tsp. grated lemon peel

1 Tbsp. reduced sodium soy sauce

1/4 tsp. Tabasco sauce

dash of pepper

2 to 3 Kiwi fruit, sliced

Cooked rice

(1 cup each of fresh mushrooms and sliced celery- optional)  We did not use them.

(Makes 4 servings)

Saute chicken in 1 Tbsp. oil until cooked.  Remove chicken.  Saute onion and carrots in remaining 1 Tbsp. oil until tender.  Return chicken to skillet with vegetables.  Combine broth, cornstarch and seasonings.  Add to chicken mixture and cook until thickened.  Gently stir in Kiwi fruit.  Serve over cooked rice.

My mom toasted multi-grain sandwich rounds to complete this meal.


From → Chicken, Low Fat

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