Stir-Fried Chicken and Vegetables Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoon oil
2 to 3 cloves garlic, minced
1 tablespoon minced fresh ginger (optional)
1 pound boneless, skinless chicken breasts, cut into strips
1 medium onion, diced
2 cups sliced carrots
1 red bell pepper, seeded and sliced into thin strips
2 cans water chestnuts
2 cups broccoli florets
1/4 cup reduced-sodium soy sauce
2 teaspoons cornstarch
1 cup reduced-sodium chicken broth
Brown rice
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Directions: |
Directions:Cook rice according to instructions on the box or bag (enough for 6-8 servings)
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and ginger (if using) and cook 1 minute.
3. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly.
4. Add onions, carrots, and peppers and cook 1 minute.
5. Add snap peas, water chestnuts and broccoli and cook 2 minutes.
6. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
7. Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens.
8. Serve over rice with more soy sauce if desired. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:Prep Time:10 min, Cook Time:12 min |
Personal
Notes: |
Personal
Notes: You can substitute or add almost any vegetables you like in stir-fries, but the ones below work well and stay crisp.
Recipe can be doubled.
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