Thursday, December 15, 2011


This vegetable saute dish is quite versatile and it can be made with either chicken or chick peas, it all depends on your personal preference.  I made both dishes in two separate pans for supper one recent evening.  The DH ate the dish with chicken and I ate the chick pea vegetable saute.  We both liked the dish and the fact that we have leftovers for another meal this week.


1 tbsp oil
1 medium onion, chopped
1 garlic clove, minced
1 large celery stalk, chopped
1 medium coloured pepper, chopped
1 cup of shredded zucchini
2 small fresh tomatoes, chopped
1 handful of fresh spinach
1/3 cup fresh cilantro, chopped
2 tbsp sweet red chili sauce
salt and pepper to taste

2 raw chicken breasts, cut into small pieces
1 heaping cup of cooked chick peas


Heat the oil in a large frying pan on medium high heat.  Add the onions and garlic, lower the heat to medium low and saute for 5 minutes until soft.  If the onions and garlic are sticking to the pan, add a bit of water.  Add the chicken or chick peas to the pan.  Cook the chicken or chick peas for 5 minutes.  Stir often.  Add the celery, pepper and zucchini.  Cook for about 8 minutes, stirring often.  Add the tomatoes and spinach.  Cook for 5 minutes.  Add the cilantro and sweet red chili sauce.  Stir the mixture.  Season with salt and pepper.  Serves 2 to 3.

Vegetable saute with chicken served over brown rice.

Vegetable saute with chick peas served over brown rice.

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