Stir-Fried Chicken and Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Make Ahead. Since this simple stir-fry isn't saucy, we suggest serving it with sticky rice made from short-grain rice that sticks together and is easy to eat with a fork. Ingredients:
1 pound skinned, boned chicken breast halves, cut into 3/4-inch pieces |
1 tablespoon low-sodium soy sauce |
2 teaspoons sesame oil, divided |
cooking spray |
2 cups sliced fresh mushrooms |
1 cup thinly sliced onion |
1 cup thinly sliced carrot |
1 garlic clove, minced |
2 cups snow pea pods |
1 (15-ounce) can whole baby corn, drained |
Directions:
1. Combine chicken, soy sauce, and 1 teaspoon sesame oil in a large heavy-duty zip-top plastic bag; seal and turn bag to coat chicken. Marinate in refrigerator 1 hour.
2. Coat a wok or large nonstick skillet with cooking spray; heat at medium-high (375°) until hot. Add chicken, and stir-fry 3 minutes or until chicken is browned. Remove chicken from wok, and drain; wipe drippings from wok with paper towels.
3. Coat wok with cooking spray; drizzle remaining 1 teaspoon oil around top of wok, coating sides. Add mushrooms, onion, carrot, and garlic to wok; stir-fry 4 minutes or until carrot is tender. Return chicken to wok; add snow peas and baby corn. Stir-fry 3 minutes or until chicken is done and vegetables are tender.
|
|