Chicken 'N' Vegetable Stir Fry
Chicken 'N' Vegetable Stir Fry recipe
Ingredients
| 3 | tablespoons |
vegetable oil
|
|
| 1 | pound |
chicken breasts
boneless, cut into thin strips |
|
| ½ | cup |
broccoli florets
|
|
| 2 | ounces |
snow pea pods
optional |
|
| 1 | medium |
carrots
thinly sliced, optional |
|
| ½ | medium |
sweet red bell peppers
cut into thin strips |
|
| 1 | teaspoon |
cornstarch
|
|
| ½ | teaspoon |
ginger
ground |
* |
| ½ | cup |
water
or chicken broth |
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
white vinegar
|
|
| 1 | x |
rice
hot, cooked |
* |
Directions
In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly 10 minutes or until chicken is golden and vegetables are crisp-tender.
Thoroughly blend cornstarch, ginger, water or chicken broth, soy sauce and vinegar; stir into chicken mixture.
Bring to a boil, then simmer uncovered 10 minutes or until sauce is thickened.
Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.
MICROWAVE DIRECTIONS: Omit oil and degrease ginger to ¼ t.
In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain.
Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power).
Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables.
Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once.
Return chicken to casserole and heat 1 minute or until heated through.
Let stand covered 5 minutes.
Serve and garnish as above.
Nutrition Facts
Serving Size 259g (9.1 oz)
