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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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We really like stir-fries and this one is no exception. I like the combo of veggies with the chicken. The sauce is simple and basic asian flavors. Ingredients:
2 cups chicken broth, divided |
1/4 cup cornstarch |
3 tablespoons soy sauce |
1/2 teaspoon ground ginger |
1 lb boneless skinless chicken breast, cut into 1/2 inch strips |
2 garlic cloves, minced |
1/2 cup thinly sliced carrot |
1/2 cup celery, sliced into 1/2 inch pieces |
3 cups broccoli florets |
1 cup fresh snow pea |
1 1/2 cups cashews |
hot cooked rice (optional) |
Directions:
1. In a skillet, heat 3 T. chicken broth.
2. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth; set aside.
3. Add chicken to the skillet; stir-fry over medium heat until no longer pink, about 3 - 5 minutes.
4. Remove and keep warm.
5. Add garlic, carrots and celery; stir fry for 3 minutes.
6. Add broccoli and peas; stir fry for 4-5 minutes or until crisp-tender.
7. Stir broth mixture; add to the skillet with chicken.
8. Cook and stir for 2 minutes.
9. Stir in cashews.
10. Serve over rice , if desired.
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