 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
When our children were little, my husband frequently worked late, recalls Michelle McWilliams of Fort Lupton, Colorado. This eye-catching stir-fry was a satisfying alternative to a big dinner for me and the kids. Ingredients:
1 boneless skinless chicken breast half, cut into thin strips |
2 teaspoons canola oil |
7 snow peas |
1 cup fresh broccoli florets |
1/3 cup julienned sweet red pepper |
3 medium fresh mushrooms, sliced |
3/4 cup chopped onion |
1 tablespoon cornstarch |
1 teaspoon sugar |
1/2 cup cold water |
3 to 4 tablespoons soy sauce |
hot cooked rice |
1 teaspoon sesame seeds, toasted |
Directions:
1. In a large skillet or wok, stir-fry chicken in oil for 6-8 minutes or until juices run clear. Remove chicken and set aside. In the same skillet, stir-fry peas, broccoli and red pepper for 2-3 minutes. Add mushrooms and onion; stir-fry for 3-4 minutes.
2. Combine cornstarch and sugar; stir in water and soy sauce until smooth. Add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; cook until mixture is heated through and vegetables are tender. Serve over rice. Sprinkle with sesame seeds. Yield: 1 serving.
|
|