Buffalo Chicken Chunk Skewers
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 12g||18%|
|Saturated Fat 2g||10%|
|Total Carbs 28g||9%|
|Dietary Fiber 2g||8%|
|Vitamin A 35%|
|Vitamin C 30%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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2 tablespoonscanola oil
1 cupokra, sliced
1 cupbrussel sprouts, quartered
1/2 cupsweet corn
1/2 cupsweet potato, julienned
3 tablespoonslow-sodium soy sauce
1/4 cupbrown sugar
1/4 cupapple cider vinegar
Salt and pepper to taste
Preheat oven to 375°F.
TIP: Serve over quinoa or brown rice for a healthy family dinner.
Place breaded chicken chunks on a non-stick baking pan and bake for 10-12 minutes or until an internal temperature of 145°F is reached.
While chicken is cooking, heat canola oil in a large saute pan over medium high heat.
When oil is hot add okra, brussel sprouts, corn and sweet potatoes to pan and saute for 3-4 minutes.
Add soy sauce, sugar and vinegar to the pan and let summer for 8-10 minutes or until the vegetables are fully cooked.
Mix in cooked chicken chunks and season with salt and pepper to taste.
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