I haven't wanted to cook much lately; it's just been repeats of things I can throw together quickly, which my family is thankfully okay with. Tonight, however, I wanted to spend a bit of time chopping and cooking. I had a little bit of last year's Oh Canada Glaze so I started to make lettuce wraps. Well, no lettuce in the fridge, but there was some leftover pineapple from homemade pizza last week... voila - dinner!
Ingredients & Method
Ingredients & Method
- Cut 3-4 chicken breasts into bite-sized pieces and marinate in 3 tbsp oil and 4-5 tbsp Oh Canada Glaze. While this is sitting and soaking up all the yummy garlic and maple syrup flavours, start cutting your vegetables.
- I used carrots, onion, celery, mushrooms, and red pepper; chopped approximately the same size so that the cooking time would be consistent.
- Heat 1 tbsp oil in the Everything Pan and cook the onions first for a couple of minutes. Scoot these to the outside of the pan and put the chicken in the middle. I love that this pan is large enough that I can cook everything all at once... hence the name, I guess.
- I cooked all the veggies around the edges of the pan and kept turning the chicken over to make sure it cooked evenly and thoroughly.
- When cooked, I sprinkled about 2 tsp cornstarch over everything and stirred to cook. I added about 1/2 cup chunks of pineapple with juice (more would be good).
- Cook to reduce (about 10 minutes)
- Serve with rice