Madison & I both do not like baby corn, so we omitted it. This is from my low fat cookbook again. It was really good! I would have added garlic and maybe a little bit more sauce, but other than that it was great!
I halved the recipe and it was just a bit more than we could eat.
INGREDIENTS:
4 skinless, boneless, chicken breasts
9 oz baby corn
9 oz snow peas (I just had a bag of them from the other day, I think I used more than it called for but it was good!)
2 T sunflower oil
1 T honey
1 T sherry vinegar
1 T light soy sauce
1 T sunflower seeds
pepper
rice or egg noodles to serve
1. Using a sharp knife, slice the chicken breasts into long, thin strips. Cut the baby corn in half lengthwise, and trim the snow peas. Set veggies aside until required.
2. Heat sunflower oil in a wok or wide skillet, and cook the chicken over a fairly high heat, stirring constantly for 1 minute.
3. Add corn and snow peas and stir over moderate heat for 5-8 minutes, or until evenly cooked.
4. Mix together the sherry vinegar, honey, and soy sauce, and stir into the skillet with sunflower seeds. Season with pepper. Cook, stirring constantly, for 1 minute. Serve the saute hot with rice or egg noodles.
Difficulty: Extremely Easy
Serves 4
Prep: 5-10 minutes
Cook time: 10 minutes
Cook's tip: Rice vinegar or balsamic vinegar makes a good substitute for the sherry vinegar used in this saute.
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