Ingredients
- 1 tbsp canola oil
1 pound boneless, skinless chicken
breasts, sliced into 1-ounce strips
1⁄2 green bell pepper, cored, seeded, and
sliced into thin strips
1 red bell pepper, cored, seeded, and
sliced into thin strips
1 small white or yellow onion, sliced into
thin strips (1⁄2 cup)
2 small ribs celery, sliced on a diagonal
(1⁄2 cup)
1 tbsp Creole Spice Blend (page 370)
1 can (14 ounces) low-sodium petite diced
tomatoes, with juice
1⁄2 cup chili sauce
1⁄2 to 3⁄4 cup homemade, low-sodium, or
no-salt-added vegetable stock, or
water, if needed
Description
This Dish Is An Easy Introduction To The Flavors Of Creole Cooking, Which Has Its Roots In The Aristocraticsociety Of New Orleans, And Combines Classic European Cooking Techniques With A Rangeof Flavor Influences, Especially African. Don’t Confuse Creole
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