Chicken 'N' Vegetable Stir Fry
![Chicken 'N' Vegetable Stir Fry](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTYwMTYsInB1ciI6ImJsb2JfaWQifX0=--cddf84eb605f085c355a585108495a7477c3fdea/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_61ea9f5bdd4758679e3b.jpg)
Yield
4 servingsPrep
10 minCook
25 minReady
40 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
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 |
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
45 | ml |
vegetable oil
|
|
453.6 | g |
chicken breasts
boneless, cut into thin strips |
|
118 | ml |
broccoli florets
|
|
57.8 | ml/g |
snow pea pods
optional |
|
1 | medium |
carrots
thinly sliced, optional |
|
0.5 | medium |
sweet red bell peppers
cut into thin strips |
|
5 | ml |
cornstarch
|
|
2.5 | ml |
ginger
ground |
|
118 | ml |
water
or chicken broth |
|
1E+1 | ml |
soy sauce, tamari
|
|
5 | ml |
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.