Stir-Fry Chicken and Vegetables |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Robin Miller Ingredients:
2 garlic cloves, minced |
1 tablespoon ginger, minced |
1 lb boneless skinless chicken breast, cut into strips |
1 medium onion, diced |
2 cups carrots, sliced |
1 red bell pepper, seeded and sliced into thin strips |
2 cups sugar snap peas |
1 (15 ounce) can baby corn, drained |
2 cups broccoli florets |
1/4 cup reduced sodium soy sauce |
2 teaspoons cornstarch |
1 cup reduced-sodium chicken broth |
Directions:
1. Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
2. Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens.
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