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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken Stir-Fry Recipe

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This recipe for Chicken Stir-Fry is from From the kitchen of......., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup orange juice
1 1/2 tbsp cornstarch
1 lb skinless, boneless chicken breast, cut into strips
3/4 cup chicken broth
1 1/2 tbsp soy sauce
2 1/2 tsp vegetable oil
1 clove garlic, minced
1 tbsp minced fresh ginger or 1 1/2 tsp ground ginger
1 1/2 cups snow peas or green beans
1 medium red bell pepper, cut into thin strips (about 1 cup)
3/4 cup sliced green onion
2 cups cooked rice
Directions:
Directions:
In a shallow glass bowl, combine orange juice and cornstarch; mix well. Stir in chicken. Cover bowl with plastic wrap and refrigerate for 2 hours. Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside. In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and ginger; stir-fry for 30 seconds. Add chicken; stir-fry for 3 minutes. Add vegetables; stir-fry until crisp-tender, about 5 minutes. Stir in broth mixture. Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing equally.
Personal Notes:
Personal Notes:
Short Cut: Use precut vegetables from the produce or salad bar section of the supermarket.

 

 

 

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