Ground Chicken Stir Fry
Yield
3 servingsPrep
25 minCook
25 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
peanut oil
or vegetable oil |
|
| 1 | each |
hot chili peppers
dried |
*
|
| 5 | ounces |
chicken
lean |
|
| 1 | cup |
onions
sliced |
|
| 1 | cup |
mushrooms
sliced |
|
| 1 | cup |
sweet red bell peppers
strips |
|
| 1 | cup |
broccoli florets
|
|
| 1 | clove |
garlic
|
|
| 1 | teaspoon |
ginger root
pared, minced |
|
| 1 | cup |
chicken broth
|
|
| 1 | teaspoon |
cornstarch
|
|
| ½ | teaspoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
peanut oil
or vegetable oil |
|
| 1 | each |
hot chili peppers
dried |
*
|
| 144.5 | ml/g |
chicken
lean |
|
| 237 | ml |
onions
sliced |
|
| 237 | ml |
mushrooms
sliced |
|
| 237 | ml |
sweet red bell peppers
strips |
|
| 237 | ml |
broccoli florets
|
|
| 1 | clove |
garlic
|
|
| 5 | ml |
ginger root
pared, minced |
|
| 237 | ml |
chicken broth
|
|
| 5 | ml |
cornstarch
|
|
| 2.5 | ml |
sesame oil
|
|
Directions
In 9-inch skillet or wok heat peanut oil; add chili peppers, if using, and cook over medium-high heat for 30 seconds.
Using a slotted spoon, remove and discard chili peppers.
If not using chili peppers, add chicken, onions, mushrooms, bell pepper, broccoli, garlic and gingerroot to skillet and cook over high heat, stirring quickly and frequently, until chicken is no longer pink, 2 to 3 times.
In small mixing bowl, combine broth, cornstarach and sesame oil, stirring to dissolve cornstarch.
Stir into chicken-vegetable mixture and cook, stirring constantly, until mixture comes to a boil.
Reduce heat to low and let simmer until thoroughly heated, about 5 minutes.
