Chicken-Vegetable Stir-fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 skinned and boned chicken breast halves |
1 medium-size sweet onion |
1 green bell pepper |
1 red bell pepper |
3 carrots |
3 green onions |
1 (10 1/2-ounce) can chicken broth, undiluted |
1/4 cup soy sauce |
1 to 2 tablespoons chili-garlic paste |
2 tablespoons cornstarch |
1 tablespoon brown sugar |
1 tablespoon grated fresh ginger |
2 tablespoons dark sesame oil |
hot cooked rice |
garnish: green onions |
Directions:
1. Cut chicken into 1/4-inch-thick strips; cut onion in half, and cut halves into slices. Cut bell peppers into 1/4-inch-thick strips, and cut carrots and green onions diagonally into slices. Set aside.
2. Whisk together broth and next 5 ingredients until smooth.
3. Heat sesame oil in a wok or large skillet at medium-high heat 2 minutes. Add chicken, and stir-fry 3 to 5 minutes or until lightly browned. Add vegetables, and stir-fry 3 to 4 minutes. Add broth mixture, and stir-fry 1 minute or until thickened. Serve over rice. Garnish, if desired.
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