Category - Chicken, Poultry & Duck

CHICKEN VEGETABLE STIR-FRY

    Chicken Vegetable Stir-Fry

    2 tablespoons cornstarch
    1/4 teaspoon ground ginger
    1 (14 1/2 ounce) can vegetable broth
    1 tablespoon soy sauce
    3 tablespoons vegetable oil
    1 pound skinless, boneless chicken, cut into strips
    5 cups cut-up fresh vegetables: mushrooms,
        carrots, celery, broccoli, scallions
    1 clove garlic, minced

    Stir together cornstarch, ginger, broth and soy sauce until smooth; set aside. In a skillet, in 2 tablespoons hot oil, stir-fry half of the chicken until browned. Remove; set aside. Repeat with remaining chicken.

    In skillet, in remaining 1/2 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp.

    Reduce heat to medium. Stir in reserved chicken and broth mixture. Cook until mixture boils and thickens, stirring constantly.

    Serve over rice.


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