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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Stir-Fry Recipe

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This recipe for Chicken Stir-Fry, by , is from The GT's Baking Cookbook , 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!

Contributor:  
Contributor:  
Courtney Hill

Category:
Category:

Ingredients:  
Ingredients:  
1 (14-oz.) can low-sodium chicken broth
1/4 cup lite soy sauce
1 to 2 tbsp. chili-garlic sauce
2 tablespoons cornstarch
1 tablespoon brown sugar
1 teaspoon ground ginger
2 tablespoons dark sesame oil
3 cups shredded rotisserie chicken
1 (16-oz.) package frozen stir-fry vegetables

Steamed rice

Directions:
Directions:
Whisk together chicken broth, soy sauce, chili-garlic sauce, cornstarch, brown sugar, and ground ginger. Heat sesame oil in a large skillet or wok over medium-high heat 2 minutes. Add chicken and vegetables; stir-fry 1 to 2 minutes. Add broth mixture, and cook until sauce thickens and vegetables are tender. Serve with steamed rice.

 

 

 

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