Thai Plum Chicken; Edamame and corn sauté

H-E-B Chef Anna T. Ferrando

Preparation Time: 5 minutes

Cooking Time: 10 minutes


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


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


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


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!

Copyright 2012 by All rights reserved. This material may not be published, broadcast, rewritten or redistributed.