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Add these dishes to make a full meal:
Persian Tomato and Cucumber Salad with Lime-Mint Dressing
Yield: 4 servings
1 can (16 oz. or 455g) canned pears in juice or light syrup
12 oz (340g) boneless, skinless chicken breast, 1/4-inch (0.5cm) thick
1 Tbs (15mL) vegetable oil
3 cups (450g) mixed vegetables such as onions, red and green peppers, celery, bok choy, carrots
2 cloves garlic, minced
1/4 cup (60mL) dry white wine
2 Tbs (30mL) soy sauce
2 Tbs (15g) cornstarch
1/2 tsp (1g) dried, crushed thyme
In a small saucepan, add carrots to 1/4 cup (60mL) boiling water. Simmer about 2 minutes until carrots are crisp-tender. Set them aside.
Drain pears; reserve 1/2 cup (120mL) liquid.
Cut chicken into 2-inch (5cm) strips. Heat oil in a 10-inch (25cm) skillet or wok; quickly brown chicken over high heat. Remove chicken from skillet and set aside.
Sauté vegetables (including carrots) and garlic until crisp-tender, being careful not to burn garlic.
Return chicken to the pan. Combine reserved liquid, wine, soy sauce, cornstarch and thyme; mix well. pour mixture into skillet and stir-fry until sauce thickens. Add pears and gently stir-fry 1–2 minutes until pears are thoroughly heated.
Serve over cooked white rice.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.