Vegetable Chicken Stir-Fry |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Weeknight Cooking Made Easy 2007 Ingredients:
1 tablespoon cornstarch |
1 cup reduced-sodium chicken broth |
1/4 cup reduced sodium soy sauce |
1 lb boneless skinless chicken breast half, cut into strips |
3 garlic cloves, minced |
1 dash ground ginger |
2 tablespoons olive oil, divided |
2 cups fresh broccoli florets |
1 cup cauliflower floret |
1 cup carrot, sliced |
1 cup fresh snow peas or 1 cup frozen snow peas |
1 teaspoon sesame seeds, toasted |
Directions:
1. Combine cornstarch, broth and soy sauce until smooth and set aside.
2. In a large skillet or wok, stir-fry the chicken, garlic and ginger 1 tablespoon oil about 4-5 minutes or until chicken is no longer pink.
3. Remove from heat and keep warm.
4. Stir-fry broccoli, cauliflower and carrots in 1 tablespoon oil for 4 minutes or until crisp-tender.
5. Add snow peas and stir-fry 2 more minutes.
6. Stir broth mixture and add to the pan
7. Bring to a boil and cook and stir for 1 minute until thickened.
8. Add chicken and heat through.
9. Top with sesame seeds.
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