- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2006
MethodCut chicken into 2-inch (5 cm) pieces. In large deep skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken. Transfer to plate. Drain off fat in pan.
Heat remaining oil in pan over medium heat; fry onion, garlic, oregano, salt and pepper until onion is softened, about 3 minutes.
Add chicken stock, chicken and any accumulated juices; bring to boil. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 10 minutes.
Meanwhile, cut beans into 1-inch (2.5 cm) long pieces; add to pan. Cover and cook until beans are tender-crisp, 5 minutes.
Whisk cornstarch with 1 tbsp (15 mL) water; stir into pan. Stir in tomatoes. Simmer, stirring, until thickened, 1 minute. Sprinkle with green onions.
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Nutritional facts Per serving: about
- Sodium 997 mg
- Protein 13 g
- Calories 430.0
- Total fat 21 g
- Cholesterol 9 mg
- Saturated fat 4 g
- Total carbohydrate 52 g
- Iron 31.0
- Folate 64.0
- Calcium 15.0
- Vitamin A 11.0
- Vitamin C 90.0