![RECIPES](/images/new-backgrounds/62280/6228023x1.webp)
Booklet_TVS682_EN_R.qxd:Salton Booklet 5/16/11 5:01 PM Page 12
RECIPES
Oriental Chicken and Vegetables
3/4 lb. (340 g) | boneless, skinless chicken breasts, |
| cut into |
1/3 cup (85 ml) | |
3 | green onions, cut into |
1 | medium green pepper, |
| cut into |
4 oz. (112 g) | fresh Chinese pea pods |
2 cups ( 500 ml) | bean sprouts |
1/4 cup (60 ml) | |
2 tbsp. (30 ml) | sesame seeds, toasted* |
Stir chicken and 1/3 cup (85 ml)
Drain chicken; arrange in single layer on Steaming Trays. Top with onions, pepper and pea pods. Cover and steam 14 minutes or until chicken
is no longer pink in center.
In a serving bowl, toss chicken mixture, bean sprouts and 1/4 cup (60 ml)
Makes 4 servings.
*To toast sesame seeds, heat in ungreased skillet over medium heat about 2 minutes. Stir occasionally, until golden brown.
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