Stir-Fry Chicken and Veggies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Serve with steamed white rice. Many substitutions can be made. Ingredients:
1/2 lb cooked chicken, cut into 1/2-inch cubes |
3 tablespoons soy sauce |
1 teaspoon rice vinegar |
1/4 teaspoon ground cumin |
2 garlic cloves, minced |
1/8 teaspoon ground ginger |
3 tablespoons peanut oil |
1 carrot, chopped |
2 cups broccoli, chopped |
1 cup bean sprouts |
1 cup mushroom, sliced |
1/2 cup green onion, sliced |
3 tablespoons cilantro, minced |
Directions:
1. Place cubed chicken in a bowl.
2. In a small bowl, mix soy sauce with vinegar, cumin, garlic and ginger; drizzle over chicken and set aside to marinate.
3. Heat oil in wok or frying pan over high heat.
4. Saute chicken.
5. Add carrot and stir fry 1 minute.
6. Add broccoli and stir fry 2 minutes more.
7. Mix in bean sprouts, mushrooms and green onions. Stir fry 30 more seconds, reduce heat and cook 1 to 2 minutes more.
8. Garnish with cilantro.
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