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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 1 |
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Prepare boil-in-the-bag rice to round off the menu using this easy stir-fry. Ingredients:
1 small onion |
1/4 pound fresh green beans |
2 medium carrots |
1 stalk celery |
2 tablespoons soy sauce |
1 tablespoon cornstarch |
2 skinned and boned chicken breast halves, cut into 1/8-inch strips |
3 tablespoons vegetable oil, divided |
1 garlic clove, minced |
1/2 cup chicken broth |
1 teaspoon cornstarch |
1/3 cup roasted cashews |
Directions:
1. Cut onion in half lengthwise; cut each half into 1/4-inch slices. Cut green beans into 1/2-inch pieces; cut carrots and celery into 1/8-inch slices. Set aside.
2. Stir together soy sauce and 1 tablespoon cornstarch. Add chicken, stirring to coat.
3. Heat 1 tablespoon oil in a large skillet; add chicken, and stir-fry 1 to 2 minutes. Remove chicken, and set aside.
4. Add remaining 2 tablespoons oil to skillet. Add vegetables and garlic; cook, covered, 1 minute, shaking skillet to keep vegetables from sticking. Uncover; cook, stirring constantly, 2 to 4 minutes.
5. Stir together broth and 1 teaspoon cornstarch. Add chicken and broth mixture to vegetables; stir until thickened. Stir in cashews.
6. Stir-fry Beef: Substitute 1/2 pound top sirloin steak for chicken, and cut into 1/8-inch strips. Omit cashews.
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