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Categories:
yellow cornmeal flour ground cumin salt black pepper thin canola oil snow peas red bell pepper scallion Worcestershire sauce
Viewed: 99 - Published at: 3 years agoIngredients
- 2 tablespoons yellow cornmeal
- 2 tablespoons flour
- 14 teaspoon ground cumin
- 12 teaspoon salt
- 14 teaspoon black pepper
- 1 lb thin-sliced boneless chicken breast, cut on the diagonal into 1/2-inch strips
- 1 tablespoon canola oil
- 13 lb snow peas
- 1 red bell pepper
- 12 cup chopped scallion
- 1 teaspoon Worcestershire sauce
Method
- Combine the cornmeal, flour, cumin, salt and pepper in a bowl.
- Add the chicken strips and toss thoroughly until the chicken is completely and evenly covered.
- Heat the oil in a large, nonstick skillet set over medium high.
- Add the chicken in a single layer and cook 4 to 5 minutes, turning it once, until lightly browned and crisped.
- Add the snow peas and red pepper strips to the pan and stir.
- Add the worcestershire sauce and scallions and cook, stirring to thoroughly combine the ingredients, for 3 minutes, or until the vegetables are crisp tender.
