Chicken and Pear Skillet Supper

• From: Delicious Living Magazine

Ingredients

• 1 can (16 oz. or 455g) canned pears in juice or light syrup

• 12 oz boneless, skinless chicken breast, 1/4-inch (0.5cm) thick

• 1 Tbs vegetable oil

• 3 cups mixed vegetables such as onions, red and green peppers, celery, bok choy, carrots

• 2 cloves garlic, minced

• 1/4 cup dry white wine

• 2 Tbs soy sauce

• 2 Tbs cornstarch

• 1/2 tsp dried, crushed thyme

Directions

• In a small saucepan, add carrots to 1/4 cup (60mL) boiling water. Simmer about 2 minutes until carrots are crisp-tender. Set them aside.
• Drain pears; reserve 1/2 cup (120mL) liquid.
• Cut chicken into 2-inch (5cm) strips. Heat oil in a 10-inch (25cm) skillet or wok; quickly brown chicken over high heat. Remove chicken from skillet and set aside.
• Sauté vegetables (including carrots) and garlic until crisp-tender, being careful not to burn garlic.
• Return chicken to the pan. Combine reserved liquid, wine, soy sauce, cornstarch and thyme; mix well. pour mixture into skillet and stir-fry until sauce thickens. Add pears and gently stir-fry 1–2 minutes until pears are thoroughly heated.
• Serve over cooked white rice.