Lubsyb's shared items
Southwestern Skillet Chicken
Chicken
Ingredients
4 teaspoons extra-virgin olive oil
1 pound boneless, skinless chicken breasts, cut crosswise into ½-inch-wide strips
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
1 (½-pound) jícama, peeled and cut into thin matchsticks (substitute water chesnuts if you can't find this item)
1 medium sweet onion, cut into very thin half-rings
Salt
2 cups cherry tomatoes, halved
⅓ cup chopped fresh cilantro
Directions
Ready in: 25 minutes
4 teaspoons extra-virgin olive oil
1 pound boneless, skinless chicken breasts, cut crosswise into ½-inch-wide strips
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
1 (½-pound) jícama, peeled and cut into thin matchsticks (substitute water chesnuts if you can't find this item)
1 medium sweet onion, cut into very thin half-rings
Salt
2 cups cherry tomatoes, halved
⅓ cup chopped fresh cilantro
Directions
- In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and sprinkle with the cumin and cayenne.
- Cook, stirring, until the spices are fragrant, 30 seconds.
- Stir in the jícama, onion, and salt to taste. Cover and cook for 3 minutes to slightly wilt the onion.
- Stir in the cherry tomatoes, cover, and cook for 2 minutes longer.
- Uncover, stir, and cook for another 2 minutes to concentrate the liquid in the bottom of the pan. Stir in the cilantro and serve hot.
Ready in: 25 minutes