 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
Ingredients:
4 pilgrim's pride boneless, skinless chicken breast halves |
1 (14-oz.) can reduced-sodium chicken broth |
2 tablespoons lite soy sauce |
1 to 2 tbsp. chili-garlic paste |
2 tablespoons cornstarch |
1 tablespoon brown sugar |
1 tablespoon grated fresh ginger |
2 tablespoons vegetable oil |
2 cups packaged matchstick carrots |
1 red bell pepper, cut into slices |
1 green bell pepper, cut into slices |
2 green onions, sliced |
hot cooked rice |
Directions:
1. Cut chicken into 1/4-inch-thick strips; place in a shallow dish.
2. Whisk together chicken broth and next 5 ingredients in a small bowl. Pour half of broth mixture over chicken, reserving remaining broth mixture. Turn chicken to coat, and let stand 30 minutes.
3. Heat 2 Tbsp. oil in a wok or large skillet over medium-high heat 2 minutes. Remove chicken from marinade, discarding marinade. Add chicken to wok, and stir-fry 3 to 5 minutes or until lightly browned. Add carrots, bell peppers, and green onions, and stir-fry 3 to 4 minutes. Add reserved broth mixture, and cook 1 minute or until thickened. Serve over hot cooked rice.
|
|