Vegetable Chicken Stir-Fry |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Use any combination of vegetables you choose in this stir-fry, suggests Michelle Haviland of Healdsburg, California. Ingredients:
1 tablespoon cornstarch |
1 cup reduced-sodium chicken broth |
1/4 cup reduced-sodium soy sauce |
1 pound boneless skinless chicken breasts, cut into strips |
3 garlic cloves, minced |
dash ground ginger |
2 tablespoons olive oil, divided |
2 cups fresh broccoli florets |
1 cup sliced fresh carrots |
1 cup fresh cauliflowerets |
1 cup fresh or frozen snow peas |
1 teaspoon sesame seeds, toasted |
Directions:
1. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm.
2. In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds. Yield: 4 servings.
|
|