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Correo Electrónico
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Ingredientes
- 1 tsp Butter
- 1 c. Celery - 1/4 inch dice
- 1 med red bell pepper 1/4" dic
- 3 Tbsp. Soy sauce
- 2 Tbsp. White vinegar
- 1 Tbsp. Dijon mustard
- 1/2 tsp Salt
- 3 x Chkn breasts, hvd & deboned
- 1/4 c. Carrots - shredded
- 1 med onion, 1/4" dice
- 1 x Clove garlic, finely chopped
- 1 c. Chicken stock
- 1 c. Catsup
- 3 Tbsp. Brown sugar - packed
- 1/4 c. Fresh lime juice
Direcciones
- Sweat the carrots in butter 5 min; then add in the celery, onion, red pepper and garlic; meanwhile, in a medium saucepan, mix soy sauce, chicken stock and vinegar; whisk in catsup, Dijon mustard, brown sugar and salt; heat to simmer, dissolving sugar, and cook 10 min; add in vegetables and heat through remove from heat and stir in lime juice.
- Sear chicken on both sides and place in shallow pan; pour marinade over; let marinate for at least 30 min, turning occasionally and basting. Pour off marinade into saucepan; heat to boiling; grill chicken, basting till done; reduce sauce to half volume; serve over chicken. Serve with Potato / Apple Salad.
- Yield 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 6 servings | |
| Calories 99 | |
| Calories from Fat 9 | 9% |
| Total Fat 1.02g | 1% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 1205mg | 50% |
| Potassium 344mg | 10% |
| Total Carbs 22.16g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 18.01g | 12% |
| Protein 2.28g | 4% |
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