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Oriental Spiced Chicken Ragoût
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Ragout-poulet-epices-orientales-3654.jpg
PT20M
PT25M
PT45M
In a large casserole, heat the oil and melt the butter. Meanwhile, coat the poultry cubes in flour and shake off excess.Brown the poultry cubes over high heat to sear them well.Add the vegetables and cook 3-4 minutes.Add the broth and soya sauce, bring to a boil.Add spices, pepper to taste and stir well.Reduce to low heat, half cover and let simmer about 15 minutes or until the poultry cooks completely.Thicken the broth if necessary with a little kneaded butter or cornstarch diluted in a small amount of water.Alter seasoning as needed and serve.
4
Metro
4
1
4
4
3 Tbsp. (45 mL) canola oil
1 Tbsp. (15 mL) butter
1 1/2 lbs (675 g) boned breast or thigh cubes
sufficient quantity of flour (to coat the meat)
2 garlic cloves, chopped
1 bunch of green onions, coarsely chopped
1 red pepper, diced
1/2 lb (225 g) mushroom, quartered
6 1/2 oz (199 mL) water chestnuts, sliced
2 cups (500 mL) sugar snap peas or snow peas
1/2 cups (125 mL) chicken broth
1/4 cup (60 mL) soya sauce
1 to 1 1/2 tsp. (5 to 7 ml) five chinese spice mix
ground pepper to taste
Oriental Spiced Chicken Ragoût
4
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME
Ingredients
-
3 Tbsp.
(45 mL)canola oil
-
1 Tbsp.
(15 mL)butter
-
1 1/2 lbs
(675 g)boned breast or thigh cubes
-
sufficient quantity of flour (to coat the meat)
-
2
garlic cloves, chopped
-
1
bunch of green onions, coarsely chopped
-
1
red pepper, diced
-
1/2 lb
(225 g)mushroom, quartered
-
6 1/2 oz
(199 mL)water chestnuts, sliced
-
2 cups
(500 mL)sugar snap peas or snow peas
-
1/2 cups
(125 mL)chicken broth
-
1/4 cup
(60 mL)soya sauce
-
1 to 1 1/2 tsp.
(5 to 7 ml)five chinese spice mix
-
ground pepper to taste
Preparation
In a large casserole, heat the oil and melt the butter. Meanwhile, coat the poultry cubes in flour and shake off excess.
Brown the poultry cubes over high heat to sear them well.
Add the vegetables and cook 3-4 minutes.
Add the broth and soya sauce, bring to a boil.
Add spices, pepper to taste and stir well.
Reduce to low heat, half cover and let simmer about 15 minutes or until the poultry cooks completely.
Thicken the broth if necessary with a little kneaded butter or cornstarch diluted in a small amount of water.
Alter seasoning as needed and serve.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
