Thai Plum Chicken; Edamame and corn sauté

H-E-B Chef Anna T. Ferrando

Published On: Dec 10 2012 05:15:32 PM CST   Updated On: Dec 11 2012 12:26:06 PM CST
Thai Plum Chicken

Preparation Time: 5 minutes

Cooking Time: 10 minutes

INGREDIENTS:

4 H-E-B All Natural Chicken Breasts, sliced thinly

½ Cup Robert’s Reserve Plum Garlic Thai Sauce

2 Tablespoons Adams Reserve Southwest Ancho Rub

1 Tablespoon Ottavio Private Reserve Olive Oil

¼ Cup green onions, chopped

INSTRUCTIONS:

1. Season chicken with rub and set aside.

2. Heat a large skillet over Medium-High heat 3 minutes; add oil. Cook chicken 5 minutes per side or until done. If necessary, reduce heat slightly.

3. Pour plum sauce on chicken and let simmer for 2 more minutes.

4. Sprinkle with green onion and enjoy!

Edamame and Corn Saute

INGREDIENTS:

1 cup edamame, fresh or frozen

1 tablespoon butter or olive oil

1/3  jar Robert’s Reserve Jalapeño Dip

½ cup corn; fresh, frozen, or canned

Salt and pepper, to taste

DIRECTIONS: 

1.      Heat a large skillet to Medium high.

2.      Add oil, corn, and edamame. Sauté for 4-5 minutes.

3.      Add salt and pepper, to taste. And enjoy!

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