Chicken & Vegetable Stir-Fry
Yield
2 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
cornstarch
|
|
| 14 ½ | ounces |
chicken broth
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ½ | teaspoon |
ginger
or 1 tsp grated fresh ginger |
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | medium |
carrots
julienned |
|
| 1 | small |
zucchini
diagonally sliced, or 1 cup fresh broccoli flowerets |
|
| ½ | cup |
mushrooms
fresh and quartered |
*
|
| 5 | ounces |
chicken
chunked |
|
| 4 | cups |
rice
cooked and hot |
|
| 1 | medium |
scallions, spring or green onions
diagonally sliced, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
cornstarch
|
|
| 419.1 | ml/g |
chicken broth
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
ginger
or 1 tsp grated fresh ginger |
|
| 15 | ml |
vegetable oil
|
|
| 2 | medium |
carrots
julienned |
|
| 1 | small |
zucchini
diagonally sliced, or 1 cup fresh broccoli flowerets |
|
| 118 | ml |
mushrooms
fresh and quartered |
*
|
| 144.5 | ml/g |
chicken
chunked |
|
| 946 | ml |
rice
cooked and hot |
|
| 1 | medium |
scallions, spring or green onions
diagonally sliced, optional |
|
Directions
In small bowl, stir together cornstarch, chicken broth, soy sauce and ginger until smooth; set aside.
In 10-inch skillet or wok over medium heat, in hot oil, stir-fry carrots, zucchini and mushrooms until tender-crisp.
Stir in reserved cornstarch mixture.
Cook until mixture boils and thickens, stirring constantly.
Gently stir in chicken; heat through, stirring occasionally.
Serve over rice.
Sprinkle with onion.
