A fast and easy! plate of comfort food, with a fancy Asian flair. Inspired by a similarly-named 1963 Better Homes & Gardens' recipe, from: "Meals in Minutes". Serve over noodles or rice.
1. Heat olive oil in large skillet on medium high. Add bell pepper, onion and garlic for a quick flash fry (water from vegetables might make oil spit a bit so take care), then reduce heat to medium.
2. Add chicken to vegetables in skillet. Cook mixture just a few minutes until chicken no longer pink.
3. To skillet add the chicken stock, pepper flakes (if using), soy sauce, lemon juice, and vinegar. Give all this a vigorous stir and cook over medium flame for about 5 minutes.
4. Now to skillet add mushrooms, pimientos and flour. Cook another 5 minutes or until you have a consistency you like. Serve to squeals of delight and high fives.
5. TIPS: if serving over rice, add a few splashes of soy sauce to the rice's cooking water for additional depth of flavor! AND...to make Asiana Quick Chick for 4 persons just use about 1 1/2 lbs chicken and add a bit more of the liquid ingredients. You don't need to double the whole recipe.
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Serving Size: 1 Serving (312g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 220 | ||
Calories from Fat: 121 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 1030.5mg | 36 % | |
Potassium 640.7mg | 17 % | |
Total Carbohydrate 18.4g | 5 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 13.7g | ||
Protein 9.8g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 220
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