Serve Maple Leaf Prime® Sweet Thai Chili Chicken Tenderloins over a deliciously simple vegetable Stir Fry. Smoother in our Tangy Sweet Finishing Sauce and top with dry peanuts and fresh coriander.
|1||Box Maple Leaf Prime® Tenders - Sweet Thai Chili|
|15 ml||Peanut or Canola oil|
|250 ml||Broccoli florets|
|250 ml||Sliced red peppers|
|2||Cloves garlic, minced|
|1||Small onion, sliced|
|250 ml||Thinly sliced Nappa/Chinese cabbage|
|50 ml||Chopped fresh coriander|
|50 ml||Chopped dry roasted peanuts|
PREHEAT oven to 350°F (180°C).
ARRANGE chicken on a parchment paper or aluminum foil lined baking sheet and bake for 20 minutes, turning once, or until chicken reaches an internal temperature of 165°F (74°C).
HEAT oil over medium-high heat in a large skillet; sauté broccoli, red peppers, garlic and onion for 5 minutes or until vegetables are tender crisp. ADD cabbage and sauté for 3 minutes or until cabbage is wilted and tender.
PLACE Tangy Sweet Finishing Sauce packet under running hot water for 5 minutes.
TOSS chicken and vegetables in sauce; serve sprinkled with coriander and peanuts.
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