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Stir-Fried Chicken and Vegetables Recipe

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This recipe for Stir-Fried Chicken and Vegetables is from The Dyer Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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

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.

Number Of Servings:
Number Of Servings:
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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