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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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As the holidays near, I fix meals that are simple, light and nutritious, writes Sharon /Fleming of Bogota, Colombia. This is one of our favorites. I keep cut-up veggies in the fridge for snacks...they're handy for tossing into stir-fries like this. Ingredients:
2 tablespoons cornstarch, divided |
4 teaspoons canola oil, divided |
1 tablespoon reduced-sodium soy sauce |
2 teaspoons chicken bouillon granules |
1 teaspoon ground ginger |
1 teaspoon chili powder |
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes |
4 cups fresh broccoli florets |
1 large onion, cut into 8 wedges |
1 medium sweet red pepper, julienned |
1 cup water |
1/4 cup walnut halves |
hot cooked rice, optional |
Directions:
1. In a large resealable plastic bag, combine 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; add chicken. Seal bag and turn to coat; refrigerate for 15 minutes to 1 hour.
2. In a large nonstick skillet or wok, stir-fry chicken and marinade in remaining oil until chicken is no longer pink. Remove chicken with slotted spoon and keep warm. In the same skillet, stir-fry broccoli for 8 minutes. Add onion and red pepper; stir fry 6-8 minutes longer or until vegetables are crisp-tender.
3. Return chicken to the skillet. Combine remaining cornstarch and water until smooth. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve over rice is desired. Yield: 4 servings.
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