Chicken Stir Fry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups Swanson Chicken Broth
1/4 cup kikoman soy sauce
2 TBSP cornstarch
1 TBSP sugar
1 tsp garlic powder
1 tsp ground ginger
2 TBSP olive oil (veggie oil if you prefer)
1 1/2 LBS. boneless, skinless chicken thawed and cut into small strips
YOUR CHOICE OF VEGGIES HERE IS MINE
1 cup green beans (raw in bag)
1 cup thin sliced carrots
1 cup king oyster mushrooms (brown)
1 cup white cap mushrooms (white)
1 cup of sliced various colored bell peppers (green, orange, red, yellow)
1 cup of asparagus spear tips 2 inches long each
1 of each diced or cut in strips red, yellow, white onions for a total of 1 cup
1 cup of Mung Bean Sprouts (bagged)
1 cup of sugar snap peas
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Directions: |
Directions:In a small bowl mix together broth, soy sauce, cornstarch, sugar, garlic powder, and ginger
set it aside
In another bowl cut and prep all of your veggies and rinse them well.
Take a large skillet with a lid and heat 1 TBSP of oil in it
In small batches, cook up all of the chicken until it is cooked thoroughly (about 5 minutes) and remove to a separate bowl
add 1 TBSP of oil to skillet if desired and and pour all rinsed veggies into skillet. Stir Fry for 5 - 10 minutes
stirring every couple of minutes until veggies are done cooking.
Re-add the cooked chicken strips to the cooked veggies
Pour the broth mixture over everything and broil 5 - 10 minutes until thickened to desired consistency. During this part of the cooking phase stir constantly with a whisk to avoid burning and sticking.
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:45 minutes |
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